Lobster, Fennel, French Bean And New Potato Salad
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
2 medium cooked lobsters (about 500g each) with the meat removed
1 head of fennel
150g trimmed French beans
150g new potatoes
2 heads little gem
Small handful of micro sorrel leaves
Aioli:
2 cloves garlic
2 egg yolks
150ml olive oil
1 tsp of hot water
1 large pinch of saffron
Squeeze of lemon
Sea salt and pepper
Method
1. Firstly cook the potatoes, place them in a saucepan, cover with water then bring to the boil and simmer for 20 minutes or until cooked. Then drain off and cool.
2. Heat up a separate saucepan of water and blanch the French beans for 2 minutes, until crisp, but cooked. Re-fresh in cold water, drain off and pat dry.
3. Trim the base off the fennel and then slice very finely, then mix with the French beans. Then cut the potatoes in half and also mix in with the beans and the fennel. Season and drizzle with a little olive oil.
4. To make the aioli, crush the garlic and add to a small blender along with the egg yolks and seasoning, blitz and very slowly drizzle the olive oil into the blender. Continue blending until thick, pale and glossy, and then add the lemon juice and saffron water. Check the seasoning and pour into a bowl.
Serving
Trim the little gem and break into natural leaves, assemble on to 4 plates and then top with the fennel, potato salad, lobster meat and finally drizzle over lots of aioli and sprinkle over the micro sorrel leaves.