Lobster Salad

 Lobster Salad

This recipe was developed specifically for Le Bon Magot  using their delicious Kumquat Conserve. It is a versatile product that pairs well with seafood and can be enjoyed on buttered toast. It is delicious in a gin and tonic or another cocktail of choice. 

Lobster meat can be replaced with fresh crab meat, prawns, or scallops if preferred.

Serves 4

Using the whole lobster, this will serve 6 to 8. 

4 small (1.5 lb each )  lobsters that are steamed, cleaned and the tail left whole, while the claws are in chunks.

Vinaigrette

8 tsp olive oil

4 pinches of salt

4 tsp kumquat conserve

4 tsp white balsamic vinegar

4 tbsp sweet white Muscato wine

Ribbons from 2 small baby courgette/zucchini

2 cupful of micro greens

1 ruby red grapefruit - cleaned 

4 red radish in thin slim pieces

To assemble

Drizzle the vinaigrette evenly over four plates. 

Place the ribbons of courgette, and place all the cut pieces of lobster in the centre on top with the microgreens. Place the whole lobster tail. Place the grapefruit around sprinkled with the radish slims. Serve with freshly cracked pepper.

Photo credit Niloufer Mavalvala

The salad was without lobster, but enjoyed by everyone. I added grilled artichokes to it.