Capri lobster with tomatoes, rocket salad and marinated spring onion
Item 1 of 1
- medium
- 2
- 30 minutes
This delicious lobster salad recipe by Michelin-starred chef Salvatore Elefante is beautifully presented with the lobster tail and head used as decoration. To complement the delicate, sweet flavour of the lobster the chef finishes the dish with a simple rocket salad, tomatoes and lemon mayonnaise.
First published in 2015
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Ingredients
Metric
Imperial
Lobster
Mayonnaise
- 300g of sunflower oil
- 240g of egg yolk
- 20g of lemon juice
- salt
Rocket salad
- 1 spring onion, julienned
- 100ml of white wine, preferably Falanghina
- 1 handful of rocket
- 1 beef tomato
- olive oil
- salt
- black pepper
SAVE RECIPE
Method
1
To make the mayonnaise, mix together the egg yolks and lemon juice. Slowly whisk in the oil until emulsified, season with salt to taste and set aside
- 300g of sunflower oil
- 240g of egg yolk
- 20g of lemon juice
- salt
2
To cook the lobster, combine all of the ingredients (except the lobsters) in a large saucepan and bring to the boil. Skewer the lobster and boil for 5 minutes
3
Refresh in iced water then remove the meat from the shell, being careful to keep it whole. Thinly slice the body meat, reserving the tail shell and head for decoration
4
For the rocket salad, marinate the spring onions in the wine for 10 minutes. Remove with a slotted spoon and place on kitchen paper to drain. Toss the rocket leaves in the olive oil and season with salt and pepper to taste
- 100ml of white wine, preferably Falanghina
- 1 spring onion, julienned
5
To serve, thinly slice the tomato and arrange on the serving plates. Add the rocket and spring onion and top with the sliced lobster. Pipe dots of the mayonnaise on one side of the salad and garnish with the reserved lobster tail and head
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