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
Ingredients
- 320 g blue lobster (80 g per person)
- 200 g cooked chickpeas
- 1 small fennel bulb
- A few radishes
- 1 orange
- 1 pomelo
- A small handful of 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
Preparation
Chickpeas roasted in lobster oil
1. Drain the chickpeas and place them in a mixing bowl.
2. Add a drizzle of lobster oil, a drizzle of olive oil and a few drops of balsamic vinegar. Mix well.
3. Spread the chickpeas on a baking tray lined with parchment paper and bake at 180°C (350°F, fan/convection) for about 10 minutes, until golden and crisp.
Homemade cocktail sauce
1. In a bowl, whisk together the mayonnaise, ketchup and Worcestershire sauce until smooth and well combined.
2. Spoon the sauce into small glasses or individual containers (about half a small jar per person).
Preparing the vegetables and citrus
1. Using a mandoline, thinly slice the fennel.
2. Segment the orange and pomelo, and finely chop the dill.
3. Mix the fennel with the citrus juice and dill. Ideally, prepare this step in the morning so the flavours have time to develop.
Cooking the lobster
1. Cook the lobster in foaming butter for a few minutes, until the flesh turns pearly white.
2. Cut the flesh into thick, generous slices. Count about 80 g per plate.
Plating
In a shallow bowl, arrange the dressed green salad, then add the marinated fennel in the centre. Distribute the citrus segments, sliced radishes, lobster pieces and roasted chickpeas. Finish by adding the cup of cocktail sauce.
