Lobster salad with herby creme fraiche

Name: Lobster salad with herby creme fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup (300g) whole-egg mayonnaise; Juice of 1/2 lemon; 200g creme fraiche; 1/2 cup each flat-leaf parsley, mint and chervil, leaves picked; 1 cup each flat-leaf parsley, mint and chervil leaves, plus extra chervil leaves to serve; 4 kipfler potatoes; 1 cup (250ml) chicken stock; 1 leek (pale part only), thickly sliced; 1 bunch spring onions with bulbs, trimmed, halved; 1 cup (120g) fresh or frozen peas; 1 bunch asparagus, trimmed; 2 radishes, thinly sliced; 1 large cooked lobster, shell removed, cut into 2cm-thick slices; Extra virgin olive oil, to drizzle; Micro shiso leaves (optional), to serve

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by delicious. team

delicious. team

Oct 03, 2015

Crunchy asparagus, juicy peas and soft chunks of lobster all brought together with delicious herby dressings.

Creme fraiche dressing

1 cup (300g) whole-egg mayonnaise
Juice of 1/2 lemon
200g creme fraiche
1/2 cup each flat-leaf parsley, mint and chervil, leaves picked

Lobster salad

1 cup each flat-leaf parsley, mint and chervil leaves, plus extra chervil leaves to serve
4 kipfler potatoes
1 cup (250ml) chicken stock
1 leek (pale part only), thickly sliced
1 bunch spring onions with bulbs, trimmed, halved
1 cup (120g) fresh or frozen peas
1 bunch asparagus, trimmed
2 radishes, thinly sliced
1 large cooked lobster, shell removed, cut into 2cm-thick slices
Extra virgin olive oil, to drizzle
Micro shiso leaves (optional), to serve

Method

1.

Combine creme fraiche dressing ingredients in a food processor, whizzing until smooth. Season, then remove half and chill until ready to serve.
2.

Add lobster salad herbs to remaining creme fraiche and whiz until smooth to create a herb dressing. Remove and chill until ready to serve.
3.

Place potato in a pan of cold salted water. Bring to the boil and simmer for 10-12 minutes until tender. Drain and refresh. Cut into 2cm-thick slices. Set aside.
4.

Meanwhile, place stock in a large frypan over medium heat. Add leek and onion, and cook for 8-10 minutes until tender. Remove with a slotted spoon and set aside.
5.

Place fresh peas in a pan of boiling salted water. Cook for 5 minutes (if using frozen peas, cook for the shorter time with asparagus), then add the asparagus and cook for a further 2 minutes or until tender. Drain and refresh. Set aside.
6.

To serve, spoon herb dressing onto one side of plates and reserved creme fraiche dressing on the other side. Top with peas, asparagus, leek, onion, potato, radish and lobster. Drizzle with oil and garnish with extra chervil and shiso, if using.