Lobster and potato salad with dried fruit and nut vinaigrette

60 min
Type of dish: Salads, Shellfish
Temperature: Cold
Allergens
Crustacean
Crustacean
Nuts
Nuts
Sulfites
Sulfites
Elaboration

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.

 

Nutritional information (1 portion)
Fiber 2.74 g
Saturates 3.45 g
Monounsaturated fatty acids 15.72 g
Polyunsaturated fatty acids 7.25 g
Cholesterol 171.11 mg
Calcium 112.03 mg
Iron 2.53 mg
Zinc 3.14 mg
Vitamin A 45.37 ug
Vitamin C 24.78 g
Folic acid 68.24 ug
Salt (Sodium) 565.21 mg
Sugars 1.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.