Lobster Salad
Lobster Salad
Lobster salad with grilled potatoes, brown butter dressing, cucumber and kelp pesto mayonnaise
1 lobster ( approximately 1kg), cooked
500g baby potatoes, boiled, cooled and halved
1 red onion, finely sliced
50g butter
1 finely chopped shallot
1 teaspoon Dijon mustard
2 tablespoon cider vinegar
75ml olive oil
1 cucumber
Brush the potatoes with oil and cook on a grill pan to mark . Place in a bowl.
Peel the cucumber and thinly slice. Mix into the potatoes with the red onion.
Place the butter in a pan and cook until foamy. Add the shallot and cook until just soft. Remove from heat and whisk in mustard, vinegar and oil. Check seasoning and add to the potatoes and mix well.
Remove claws from lobster and crack with a rolling pin. Remove meat with a teaspoon handle. Press the main body of lobster to crack and remove meat. Slice the meat and arrange over the potato salad.
Kelp pesto mayonnaise
1 egg yolk
1 teaspoon mustard
Juice 1 lemon
200ml light oil
2 tablespoons kelp pesto
Blend the egg yolk, mustard and lemon juice for a minute. Trickle in the oil, blending all the time until smooth and creamy. Add the kelp pesto.
Check seasoning and serve with the lobster salad.
