Lobster and potato salad with dried fruit and nut vinaigrette

For the lobster:

• If the lobster is dead, boil it in abundant salted water for about 15 minutes per kg of weight and then cool with cold water and ice.
• If it is alive, it can be cooked from warm water, or kill it first by putting vinegar in the mouth.
• It is usually convenient in any case to cover the holes, which may be due to the lack of legs, with breadcrumbs.
• Boil the lobster keeping the tail rigid.
• Once cold remove the shell from the tail carefully, the pincer meat has to come out in one piece.
• Remove the meat from the head and set aside to garnish the sauce.
• If it has coral, set it aside for a sauce.
• Reserve the legs and the shell of the head to decorate.
• Fillet the tail.

For the potatoes:

• Boil the potatoes, let them cool and peel.
• Cut them into 1 x 1 cm cubes.
• For the vegetable chips: leek and carrot cut into julienne.

For the bouquetiere of fresh vegetables 

For the dried fruit vinaigrette   

SET UP

• Make a small pile in the center of the plate with the diced potatoes and the bouquetiere.
• Dress with the vinaigrette.
• Place the lobster slices and the whole pincers and dress with the vinaigrette.
• Decorate with fried vegetables and lobster legs.