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| Asparagus Lobster Salad |
Blanched Asparagus & Lobster Salad with Light Mousseline Dressing
Recipe Card
Ingredients:
•
6–8 spears of green asparagus, trimmed
•
150g cooked lobster tail, sliced
• 1
tbsp lemon juice
•
Microgreens (e.g., red amaranth, baby basil)
•
Edible purple violets
•
Flaky sea salt & cracked white pepper
•
Olive oil, for brushing
Light Mousseline Dressing:
• 2
egg yolks
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 100ml clarified butter (warm)
• 50ml whipped cream (unsweetened)
• Salt, white pepper, lemon juice to taste
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 100ml clarified butter (warm)
• 50ml whipped cream (unsweetened)
• Salt, white pepper, lemon juice to taste
Instructions:
1.
Blanch Asparagus:
• Bring salted water to a boil and prepare an ice bath.
• Blanch asparagus for 1½–2 minutes until just tender and bright green. Shock in ice water immediately. Pat dry.
2. Prepare Lobster:
• Slice cooked lobster tail into medallions. Brush with a little olive oil and a drop of lemon juice. Set aside, chilled.
3. Mousseline Dressing:
• In a metal bowl, whisk egg yolks with vinegar and mustard over a bain-marie until thickened and pale.
• Slowly drizzle in warm clarified butter while whisking continuously to form a silky sabayon.
• Remove from heat and fold in lightly whipped cream. Season with salt, white pepper, and lemon juice. Chill slightly.
4. Plating:
• Arrange asparagus spears neatly across a chilled white plate. Nestle lobster slices on and between spears.
• Spoon or dot the light mousseline dressing artfully around the salad.
• Garnish with microgreens and a few fresh purple violets. Finish with a sprinkle of sea salt and a whisper of lemon zest.
• Bring salted water to a boil and prepare an ice bath.
• Blanch asparagus for 1½–2 minutes until just tender and bright green. Shock in ice water immediately. Pat dry.
2. Prepare Lobster:
• Slice cooked lobster tail into medallions. Brush with a little olive oil and a drop of lemon juice. Set aside, chilled.
3. Mousseline Dressing:
• In a metal bowl, whisk egg yolks with vinegar and mustard over a bain-marie until thickened and pale.
• Slowly drizzle in warm clarified butter while whisking continuously to form a silky sabayon.
• Remove from heat and fold in lightly whipped cream. Season with salt, white pepper, and lemon juice. Chill slightly.
4. Plating:
• Arrange asparagus spears neatly across a chilled white plate. Nestle lobster slices on and between spears.
• Spoon or dot the light mousseline dressing artfully around the salad.
• Garnish with microgreens and a few fresh purple violets. Finish with a sprinkle of sea salt and a whisper of lemon zest.
Read also:
Wine
Pairing:
Puligny-Montrachet (Burgundy Chardonnay) – Bright acidity, minerality, and buttery notes harmonize with the mousseline and lobster.
Puligny-Montrachet (Burgundy Chardonnay) – Bright acidity, minerality, and buttery notes harmonize with the mousseline and lobster.