Recipe courtesy of Jean-Christophe Novelli
Simple Lobster Tartare
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1552
- Total Fat
- 153
- Saturated Fat
- 22
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 42
- Cholesterol
- 365
- Sodium
- 1167
Ingredients
2 pounds lobster (cooked for four minutes)
8 asparagus spears, trimmed
1/2 cucumber, halved lengthwise and de-seeded
Freshly ground black pepper
Marinade:
2 cups olive oil
Juice of 1 lime
Good handful of chopped mixed herbs, such as basil, tarragon or lemon balm
1 hand of garlic, halved
Anchovy Mayonnaise:
2 egg yolks*
1 tablespoon white wine vinegar
1 teaspoon grainy mustard
5 anchovy fillets in oil, drained and coarsely chopped
5 basil leaves, chopped
3/4 cup olive oil
1 tablespoon hot water
For serving:
4 large sprigs of chervil
Bread
Directions
- Two days before serving: Cook lobster. Crack shells and claws. Mix together all the marinade ingredients in a separate jug or bowl and pour over the lobster. Leave in the refrigerator overnight.
- Next day: Cook the asparagus in boiling, salted water until just tender. Refresh in cold water and drain. Then cut it into 1/2-inch dice and reserve. Chop the cucumber into pieces the same size as the asparagus. Make the anchovy mayonnaise: put all the ingredients except the olive oil and hot water in a blender or food processor and whisk together. Add the olive oil; drop by drop, continuing to blend and gradually increasing the addition of the oil to a trickle. Then add the hot water until you have a thick, smooth mayonnaise (it is important to add the oil slowly and steadily in this way, rather than all at once, or you may run the risk of the mixture curdling). Season with pepper to taste. Reserve.
- Just before serving, assemble the Tartare: Remove the lobster from the marinade, cut it into cubes of a similar size to the asparagus and cucumber and combine all three together in a bowl. Add the anchovy mayonnaise and season with pepper (the anchovies will probably make the mixture salty enough). Mix thoroughly. To serve, either pile the mixture into shallow bowls or plates of for a neater presentation, place a 2 1/2-inch diameter pastry cutter in the center of each bowl or plate. Pack each ring with the lobster and asparagus mixture, pressing down as you do so. Neaten off the top, then carefully lift off the pastry rings. Garnish each serving of tartare with a good sprig of chervil and serve with the bread.