Salad De Homard Avec Champignons Sausage Recipe
Ingredients
| Small lobsters-2 -(300 g / 10 oz each) | ||
| Litres / stock-1.2 liters or 2 pts | ||
| Haricots verts-200 g / 7 oz | ||
| Fresh cepes-50 g / 2 oz | ||
| Fresh chanterelles-50 g / 2 oz | ||
| 0live oil-50 ml / 2 fl oz | ||
| Green asparagus tips-8 | ||
| Small lettuce-1 | ||
| Red chicory heads-2 | ||
| Truffle slice | 4 | |
| Basil leaves | 16 | |
| Hazelnut oil | 150 Milliliter (For the vinaigrette) | |
| Sherry vinegar | 1 Tablespoon (For the vinaigrette) | |
| Shallot-10 g / 1/4 oz finely chopped | ||
| Salt | To Taste (For the vinaigrette) | |
| Ground pepper | 1 To taste (For the vinaigrette) | |
| Water | 1 Liter (For the stock) | |
| Dry white wine | 300 Milliliter (For the stock) | |
| Peppercorns | 12 To taste, crushed (For the stock) | |
| Thyme-little | ||
| Bay leaf | 1 (For the stock) | |
| Onion-50 g / 2 oz -cut up into small pieces | ||
| Carrot-40 g / 1 1/2 oz-cut up into small pieces | ||
| Salt | To Taste (For the stock) | |
| Pepper-frehsly ground | ||
Directions
GETTING READY
1. Prepare the stock in a large dish by adding in the water, the white wine, peppercorns, thyme, bay leaf, onion and the carrot.
2. Season and simmer the mix for 10 minutes to form a thick stock
3. Add the lobsters to the stock and simmer for 5 more minutes
4. Remove and set aside to keep warm
MAKING
5. Wash the haricots verts
6. Cook them till they are crisp and then dip them into a bowl of cold water to refresh them.
7. Wash the cepes and the chanterelles
8. In a large pan, add the olive oil and then sauté the mushrooms till they are golden
9. Set aside on a warming plate till needed
10. Prepare the asparagus tips and cook them till they are crisp
11. Set aside till required
12. Dry the washed lettuce
FINALIZING
13. Arrange the leaves on the serving plates
14. Layer the haricots verts, cepes, the chanterelles, the chicory and the asparagus tips on top of the plates
15. Remove the lobster flesh from the lobster shells
16. Cut into small pieces and add them to the lettuce leaves along with the other vegetables.
17. Prepare a simple vinaigrette
SERVING
18. Pour the vinaigrette over the dish and garnish with truffle slices and basil leaves before serving
1. Prepare the stock in a large dish by adding in the water, the white wine, peppercorns, thyme, bay leaf, onion and the carrot.
2. Season and simmer the mix for 10 minutes to form a thick stock
3. Add the lobsters to the stock and simmer for 5 more minutes
4. Remove and set aside to keep warm
MAKING
5. Wash the haricots verts
6. Cook them till they are crisp and then dip them into a bowl of cold water to refresh them.
7. Wash the cepes and the chanterelles
8. In a large pan, add the olive oil and then sauté the mushrooms till they are golden
9. Set aside on a warming plate till needed
10. Prepare the asparagus tips and cook them till they are crisp
11. Set aside till required
12. Dry the washed lettuce
FINALIZING
13. Arrange the leaves on the serving plates
14. Layer the haricots verts, cepes, the chanterelles, the chicory and the asparagus tips on top of the plates
15. Remove the lobster flesh from the lobster shells
16. Cut into small pieces and add them to the lettuce leaves along with the other vegetables.
17. Prepare a simple vinaigrette
SERVING
18. Pour the vinaigrette over the dish and garnish with truffle slices and basil leaves before serving
Chef
