Cold Lobster Salad with Tarragon Vinaigrette

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tsp Dijon mustard
• 1 lemon
• 8 tbsp olive oil
• 2 sprigs tarragon
• 1 garlic
• salt and freshly ground black pepper
• 2 x 600g/1lb 5oz cooked lobsters
• 1 bulb fennel
• 2 sticks celery
• 1 onion
• shells (from above) lobster
• 150ml/5fl oz white wine
• 300ml/10fl oz chicken stock
• 200ml/7fl oz cream
• 8 cooked new potatoes
• 4 Baby Gem leaves
• a mix of cress or micro leaves
• 2 tomatoes

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Chop the onion and celery. Gently sweat them in a little of the olive oil over medium-low heat for 5 minutes. Add the lobster shells and white wine, raise the heat and simmer until reduced by about half, 10 minutes.

2. Add the chicken stock and simmer gently for 60 minutes. Strain, return the liquid to a clean pan and simmer until reduced by two-thirds. Stir in the cream, simmer 5 minutes, then cool and chill.

3. Twist the claws and tail from the cooked lobsters. Crack the shells, pick out all the meat and cut it into bite-size pieces. Keep chilled.

4. Whisk the Dijon mustard, lemon juice, remaining olive oil, finely chopped tarragon leaves, finely grated garlic, salt and black pepper to make the vinaigrette.

5. Thinly slice the fennel. Halve the new potatoes, cut the tomatoes into wedges and separate the Baby Gem leaves. Keep the cress or micro leaves ready.

6. Toss the lobster meat with a little vinaigrette and season with salt and pepper. Arrange the Baby Gem, potatoes, tomatoes and fennel on four plates.

7. Top with the lobster, drizzle with the remaining vinaigrette, scatter the cress or micro leaves over and spoon the chilled lobster cream sauce around the plates to serve.