This was our dinner for Christmas Eve, in La Rochelle. Lobster served with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine. No overpowering cream rich sauce.
1 cooked lobster claws and tail meat kept separate from the smaller bits of meat
For the sauce
For the salad
METHOD
To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
To serve, stir the herbs through the sauce and pour into a ramekins. Place the ramekins onto 2 individual plates. Pile the large chunks of lobster meat on to the plates. I also left a few pieces in the shells, to add to the finished plate. Serve the salad along side.
Serve with crusty bread.
Original recipe. BBC Good Food
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