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Creole Lobster Salad

Recipe by Chef Hildy Sinon at Constance Lemuria

 

Ingredients:

  • 200g slow-cooked lobster
  • 50g baby romaine lettuce
  • 1 quail egg

Pickled Pumpkin

  • 50g Pumpkin
  • 2 clove garlic
  • 120ml white wine vinegar
  • 60g sugar
  • 250ml water
  • 2spring of rosemary
  • 2pcs Bay leaves
  • 5g coriander seeds
  • 1pc of chilli

Pineapple sauce:

  •  25g Pineapple
  • 5g sugar
  • 10ml Red Wine
 

Pumpkin Dressing:

  • 25g Pickled Pumpkin
  • 10ml Extra virgin olive oil
  • 5g Passion Fruit puree
  • 2g Thai Red Chilli
  • A few spring mustard cress
  • 15g Avocado salsa
  • 5g Passion Fruit

 

Procedures:

Lobster: Slow cook the lobster, cool and keep aside.

Pickled Pumpkin: Combine all in a pot and heat until salt and sugar have dissolved.
Cool and soak the pumpkin cubes for at least 24hours, till picked.

Pineapple Sauce: Slow cook the pineapple with sugar, red wine and pineapple juice. Cool and blend finely.

Pumpkin Dressing: Blend pickled pumpkin, extra virgin olive oil and passion fruit puree together to a thick consistency.
Slice chilli into julienne and dip them in ice water till use.

To plate, slice the lobster in roundels, with all the ingredients as in the picture above.