Name: Lobster and celery salad with lime and fennel dressing
Prep time: 50 min
Total time: 50 min
Yield: 1
Cuisine: american
Ingredients: 4 (about 600g each) cooked lobsters; 2 egg yolks; 100ml lime juice; 1 tsp crushed fennel seeds; 375ml olive oil; 4 celery stalks, shaved; 3-4 baby fennel bulbs, ends trimmed, shaved; 2 witlof, leaves separated; Lime wedges, to serve

Lobster and celery salad with lime and fennel dressing

0 Likes

Prep Time:
50 minutes

Cook Time:

Total Time:
50 minutes

Ingredients:

4 (about 600g each) cooked lobsters
2 egg yolks
100ml lime juice
1 tsp crushed fennel seeds
375ml olive oil
4 celery stalks, shaved
3-4 baby fennel bulbs, ends trimmed, shaved
2 witlof, leaves separated
Lime wedges, to serve

Instructions:

Gently separate the lobster head and body by twisting in opposite directions using a clean tea towel. With kitchen scissors, cut along either side of the soft shell under the tail. Pull the lobster tail out towards you to extract it from the shell. Use tweezers to take out the digestive tract, then thinly slice the meat. Crack the legs with lobster crackers to remove the meat, and set aside. Discard the shells.
In a food processor, combine egg yolks, lime juice, fennel seeds, and 1/4 teaspoon of ground black pepper. Process until slightly thickened. While the processor is running, slowly pour in the oil until the mixture becomes thick and pale. Finally, season with salt to taste.
Arrange lobster, celery, fennel, and witlof beautifully on plates. Drizzle with dressing and garnish with a lime wedge before serving.

We use cookies

Similar Recipes

Lobster & crab salad with bloody mary dressing

Lobster Salad

Lobster Soup

Boiled Lobster

Lobster Rolls