Lobster Salad, Carrots, Lemongrass
0.75 h
4 raciones
Difficulty:
Media
Ingredients
INGREDIENTS
300 g lobster meat
2 bunches baby carrots
1 stalk rhubarb
2 boiled egg yolk
200 ml lemongrass
mayonnaise
12 snow peas (grilled)
100 g arugula sprouts
4 portions flat bread
100 ml carrot jam
8 sprigs of mint
20 sprigs mustard sprouts
LEMON GRASS MAYO
1/2 cup lemongrass
1/2 clove garlic
1 lemon peel
1 medium shallot
1/4 lemon juice
1/8 cup ginger
1/4 cup mayonnaise
BABY CARROTS
1/2 cup onion
1/8 cup garlic
1/2 cup butter
1/4cup olive oil
Pinch of fennel seeds.
METHOD
LOBSTER
- Chop the cooked lobster to a small dice and marinate with mint and lemongrass mayo.
LEMON GRASS MAYO
- Blend ingredients.
- Chill to taste.
BABY CARROTS
- Toss together.
- To roast at 400 °F.
TO SERVE
- Arrange all ingredients on the plate.
- To add sprouts, grated egg yolk and flatbread.
