Recipe courtesy of Remi Lauvand

Lobster Salad with Confit Ginger, Cucumber and Young Greens

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  • Yield: 1 serving
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Ingredients

1 cull lobster, 1 to 1 1/4 pounds

1 seedless cucumber

1 piece ginger

1 ounce sugar

2 tablespoons olive oil

1 lemon, juiced

Salt and pepper

1/4 pound of mesclun salad

1 avocado

Directions

  1. Steam the lobster and remove the tail and claw meat. Slice the cucumber on a mandoline in order to get large strip thin strips. Reserve everything on the side. Slice the ginger into very thin slices and cook them in a little bit of water and sugar addomg the olive oil when cooked through. When the olive oil has reached room temperature, add the lemon juice and season the dressing with salt and pepper. Add the lobster and heat just to warm through. Mix the greens with the dressing. Slice the avocado in slivers and place on top of the greens and cucumber. Place lobster on top and sprinkle with the dressing.

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