Recipe
Artichoke and lobster salad, seaweed vinaigrette Artichoke and lobster salad, seaweed vinaigrette

Artichoke and lobster salad, seaweed vinaigrette (235 KCAL)

Ingredients (serves 4)
Preparation time: 45 minutes
Cooking time: 13 minute
Ingredients
  • 1 x 400 g (14 oz) lobster 
  • 1 small tomato (80 g / 3 oz) 
  • 80 g (3 oz) avocado flesh 
  • 2 cooked artichoke hearts
  • 30 g (1 oz) shallots, finely chopped 
  • 1 lettuce heart 
  • Salt and freshly ground pepper
Court-Bouillon :
  • Coarse salt, and peppercorns
  • 1 bouquet garni (thyme, bay leaf, parsley)
Low-calorie mayonnaise :
  • 1 boiled egg ı 10 g ( ⅓ oz) gluten free mustard 
  • 60 g (1/2 oz) fat-free natural fromage frais 
  • Salt and freshly ground pepper
Seaweed vinaigrette :
  • 20 ml (3/4 fl oz) olive oil
  • 40 ml (1 1/2 fl oz) balsamic vinegar
  • 20 g (3/4 oz) seaweed seasoning
  • Salt and freshly ground pepper
COURT-BOUILLON :
Prepare the court-bouillon: fill a large saucepan with cold water. Add a generous pinch of coarse salt, a few peppercorns and a bouquet garni. Bring to the boil. Plunge the lobster into the boiling water, lower the heat and simmer for 12 minutes. Drain, shell and refrigerate the lobster meat until required. Immerse in boiling water for 15 to 20 seconds; refresh in cold water. Peel and seed the tomato. Chop the avocado, artichoke hearts and tomato into 1/2 cm cubes.
Dice the lobster meat. Put all the diced ingredients into a large bowl and combine with the shallots. Refrigerate until required.

LOW-CALORIE MAYONNAISE :
Blend the boiled egg with the mustard until smooth, then whisk in the fromage frais and season with salt and pepper.
SEAWEED VINAIGRETTE :
Whisk to combine the olive oil, balsamic vinegar and seaweed seasoning, then taste and adjust with salt and pepper. Stir the low-calorie mayonnaise into the lobster mixture and check the seasoning. To serve, arrange a few lettuce heart leaves on each plate. Use a ring mould to neatly shape a tower of lobster salad on top of the lettuce, pressing down lightly to make it easier to remove the mould. Drizzle seaweed vinaigrette or garnish as desired.

CHEF’S SUGGESTION :
Remove the salad from the refrigerator 15 minutes before serving. At room temperature, its flavours will be enhanced.

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