[Intro music]
The vegetables and mango salad compliment nicely
this expensive shellfish to make it an elegant lunch
or light supper.
To make the lobster salad "facons Chef Eric"
it means Chef Eric's way, you will need
blanched zucchini, carrots, asparagus, potatoes,
peas, diced red onion, diced celery,
diced tomato without the seeds, diced mango,
mayonnaise, a poached lobster, lime juice,
cilantro or coriander- different language; some herb,
Lebanese cucumber; this one is organic,
salt, freshly ground peppercorns, balsamic reduction and paprika oil.
Place the mayonnaise in a bowl. Add the lime juice.
And whisk together. Then add the coriander
Mix again and add the vegetables.
So the diced tomatoes, the carrots- blanched of course,
the blanched zucchini, the blanched potatoes, the celery,
the mango- if mango is not available, you may consider using papaya
it works well too; the peas, the asparagus- but I reserve the leaves for garnishing
and the red onions.
Mix well. Season with salt and freshly ground peppercorn to taste.
Mix well again to combine the seasoning.
Leave the salad in the fridge while we are going to take care of our animal.
Let me show you how to separate the meat from the shell of the lobster.
First of all, separate the head from the tail, like so.
Then cut the legs off. Remove the claws from the head.
Then empty the head like so.
Take a bowl and remove everything in there.
Don’t be impressed by the green stuff that you can see in the head,
this is all good stuff; this is the coral of the lobster, OK, so it's normal
So remove everything. Here I am going ton keep the shell;
I would make the lobster oil in a separate movie.
So just empty the head like that.
Then with scissors, follow the little line here from the head;
this is if you want to make the salad and use
some of the shell to garnish or decorate your plate.
So just cut it with scissors.
Good!
Cut it in half if you want.
Then with scissors, we are going to cut through here
to divide it in two, to go between the eyes,
here we go. And then we are going to finish with the knife.
Here we go.
So pull out everything again.
So I washed the shell under cold water so they are clean.
And later on we will be using them to garnish the lobster salad.
Then for the tail, remove this black green stuff, so we are going to cut it off.
I am not going to put it in my shell; I am not going to use it. OK,
Then wash the tail, OK. We are just going to give it a rinse.
Press down to break the shells.
And then, cut with scissors.
And take it off.
Reserve that.
I am just going to break those pieces from the tail. Just like so.
I can use that to decorate.
And there is meat too!
Break the claws, like so.
I like to place a rag over because that way we won’t have too many splashes
and with a hammer, break it up.
Remove the shells, here we go.
Nice, it's intact and I have removed the little bone on the inside.
Then same thing here. Remove the shells and pull out the meat.
And you can use the scissors to help you out.
Let's do the second claw.
So break it up. Good.
And with a strong scissors; I am not using regular scissors
I am using sturdy scissors, so make sure you get good equipment.
And pull the meat out.
I am reserving the shell because I am going to make a lobster oil.
If you are not planning to use your shell,
then discard them and if you want to make the lobster oil
at a later date, then freeze them and use them according to the recipe.
I am going to remove 2 legs also from the shell
and I am going to keep them for my lobster salad, just to decorate.
So it's time to plate our lobster salad.
Place a 3 inches ring in the centre of the plate
then add a layer of salad and I am using a slotted spoon to drain the sauce,
otherwise it would be too liquidy.
So just toss it and let it drain.
And remove the ring. Add some lobster
either from the tail or from the claw.
Garnish with lobster shells.
Cut a few cucumber slices.
Place it on each side.
Garnish with asparagus, cut in half lengthwise.
Add the head; actually I am going to put that piece here.
because that would be the tail, right and the head side this way.
Add one of the legs on the side.
Then garnish with balsamic vinegar reduction
and a few drops of paprika oil.
And because we add cilantro in the salad,
we could put a sprig of cilantro over.
Bon appétit!