Lobster, carrots and citronella salad
By Lorenzo LosetoIngredients
300 g lobster meat
2 bunches baby carrots
1 stalk rhubarb
2 boiled egg yolks
200 ml citronella mayonnaise
12 roasted snow peas
100 g arugula sprouts
4 portions flat bread
100 ml carrot jam
8 mint leaves
20 mustard sprout leaves
CITRONELLA MAYONNAISE
1/2 cup citronella
1/2 clove garlic
Zest of 1 lemon
1 medium shallot
1/4 lemon juice
1/8 cup ginger
1/4 cup mayonnaise
CITRONELLA BABY CARROTS
1/2 cup onion
1/8 cup garlic
1/2 cup butter
1/4 cup olive oil
Pinch of fennel seeds.
ELABORATION
LOBSTER
Cut the cooked lobster in small pieces and marinate with mint and citronella mayonnaise.
CITRONELLA MAYONNAISE
Mix ingredients.
Chill to taste.
BABY CARROTS
Mix well.
Roast at 200ºC.
TO SERVE
Arrange all the ingredients on the plate.
Add the sprouts, the egg yolk au gratin and the flat bread.
