Alain Chapel’s Breton Lobster Salad with Squab Breasts and Black Truffles
- 4 lobsters, 14 ounces (400 g) each
- 2 squabs, 14 ounces (400 g) each
- 1 ounce truffle slivers (40 g)
- 2 3/4 ounces ham, cut from the bone (80 g)
- 1/3 ounce small capers (10 g)
- dry fennel
- fleur de sel
- 7 ounces baby greens (200 g)
- 1/2 cup extra-virgin olive oil (10 cl)
- 1/4 teaspoon balsamic vinegar (1 cl)
- 1 1/4 ounces tarragon mustard (50 g)
Step 1: Salad
Cook the lobsters in water seasoned with salt, fennel, and black pepper. Allow 6 minutes for the tail and 5 minutes for the claws, then remove the meat from the latter without breaking the cartilage.
Set aside the roe and the heads for garnish. Chop the chives into small pieces, and prepare the chervil and tarragon leaves. Sort and wash the baby lettuce.
Roast the squab on a spit or rotisserie for 10-12 minutes, depending on the size, until pink.
Strain the roe and lobster heads through a sieve, pressing with a stainless steep spoon and collecting the smooth paste in a bowl.
Add the tarragon mustard and the balsamic vinegar, then season with salt and freshly ground pepper, and emulsify with olive oil. Whisk the mixture thoroughly, and pour into a sauceboat.
Step 2: Plating
Place a small slice of ham, a sliver of truffle and a few capers in each individual salad bowl, then top with the greens.
Arrange the lobster meat and the thin pigeon breasts over the top. Sprinkle with chives, chervil, and tarragon leaves. Garnish with the lobster heads, and serve immediately with the dressing on the side.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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