Lobster Salad with Muskmelon Sauce

Preparation:	25 min
Marinating/Waiting:	0 min
Cooking:	55 min
Total:	1 h 20 min

4
servings

Category:	Appetizers
Subcategory:	Salads
Source:	Émission Les Chefs

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Recipe of : Lobster Salad with Muskmelon Sauce

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Recipe ingredients

Court bouillon
1 carrot, minced
1 celery stalk, minced
1 onion, minced
20 cups (5 litres) water
5 oz. (150 g) coarse salt
1¼ cups (300 mL)
12 parsley stems
3 lemons, juiced
4 Irresistibles bay leaves
1 Tbsp. (15 mL) black peppercorns
Lobster
2 1-lb. (450-g) live lobsters
Emulsified Sauce
2 egg yolks
1 tsp. (5 mL) Dijon mustard
1 lime, juiced
7 Tbsp. (100 mL) grape seed oil
8 basil leaves, minced
Muskmelon Sauce
1 muskmelon (cantaloupe)
¼ cup (50 mL) white balsamic vinegar
7 Tbsp. (100 mL) extra virgin olive oil
Salad
½ head iceberg lettuce, shredded

Preparation

Court bouillon
Simmer all ingredients together for 45 minutes. Strain bouillon through a chinois (conical sieve) to obtain a clear broth.
Poach lobsters in the court bouillon for 6 minutes, drain and cool.
Put the skate fillet in a dish, season it and add 1¾ cups (400 mL) piping hot court bouillon. Cover with plastic wrap and let cool.
Shell the lobsters, cut the tails in two lengthways and leave claw meat whole.
Emulsified sauce
Whisk egg yolks, mustard, lime juice and grape seed oil together. Season and stir in basil. Set aside.
Muskmelon sauce: Juice the cantaloupe in a juicer. In a small saucepan over medium-low heat, reduce the juice by half. Add balsamic vinegar and gradually whisk in olive oil. Set aside.
Spoon some emulsified sauce over the claws and broil.

Suggestion

Presentation
In the centre of the plate, place some shredded lettuce, a claw and half a lobster tail. Spoon a little muskmelon sauce and emulsified sauce over top.

Arnaud Marchand

* We recommend Selection and Irresistibles products.

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