Blue lobster salad, roasted chickpeas with lobster oil and fresh citrus fruit
Fresh and flavorful, this blue lobster salad combines the crunch of chickpeas roasted in lobster oil with the liveliness of citrus, fennel and dill.
For
4 persons
Préparation
20 minutes
Cooking
15 minutes
- 320 g blue lobster (80 g per person)
- 200 g cooked chickpeas
- 1 small fennel
- A few radishes
- 1 orange
- 1 pomelo
- 1 small handful crisp green salad
- A few sprigs of dill
- Groix & Nature lobster oil
- Olive oil
- Balsamic vinegar
- 4 tablespoons mayonnaise
- 2 tablespoons homemade ketchup
- 1 teaspoon Worcestershire sauce
Roasted chickpeas with lobster oil
1. Drain chickpeas and place in a bowl.
2. Add a drizzle of lobster oil, a drizzle of olive oil and a few drops of balsamic vinegar. Mix well.
3. Place the chickpeas on a baking tray lined with baking paper and bake at 180°C (fan-assisted or mixed heat mode) for around 10 minutes, until golden and crisp.
4. Leave to cool, then store in an airtight tin. Put them in the oven for 2 minutes just before serving, to restore their crunchiness.
Homemade cocktail sauce
1. In a bowl, mix mayonnaise, ketchup and Worcestershire sauce.
2. Whisk until smooth and creamy.
3. Arrange the sauce in small verrines or individual containers (about half a jar per person).
Preparation of vegetables and citrus fruit
1. Using a mandolin, finely slice the fennel.
2. Remove the orange and pomelo segments.
3. Finely chop the dill.
4. Mix the fennel with the citrus juice and dill. Ideally, carry out this step in the morning to allow the flavors to develop.
Cooking lobster
1. Cook the lobster in foaming butter for a few minutes, until pearly.
2. Cut the meat into thick strips. Allow around 80 g per plate.
Presentation
1. In a soup plate, arrange the green salad all around, lightly seasoned with a drizzle of lobster oil.
2. Place the citrus-marinated fennel mixture in the center.
3. Add a few orange and pomelo supremes.
4. Thinly slice the radishes and place on top of the salad.
5. Carefully arrange the lobster pieces on the bed of fennel.
6. Finish by adding the roasted chickpeas and placing the verrine of cocktail sauce on the plate.
