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Recipe Details

Servings:
 4 People
Cooking recipe time in minutes:
 15
Cooking recipe Search Tags
 Zeeland Lobster Salad Zeeland Lobster Lobster Salad Salad Zeeland Lobster Salad Lobster Salad Salad Zeeland Lobster Salad
Recommended wine with the dish:
Macon classe, domaine de la Beaugron, cuvee tradition, annee 98.
Difficulty level:
Cooking Recipe Preparation time
  • Preparation time: 15 minutes
Cooking Recipe Ingredients
  • 2 lobsters, 1.1 lbs.
  • 0.7 oz. corn salad
  • 24 endive leafs
  • Dill, chervil, chive; hacked
  • Allspice
  • Basil
  • Cress
  • 1 bunch of green asparagus
  • Mesclun (field greens or spring mix)
  • 1.4 oz. winter truffles
  • 1.8 oz. artichokes or chanterelle mushrooms
  • Xeres vinegar
  • Salt, pepper
  • 4 tbsp. truffle oil
  • Olive oil
 How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cook the Zeeland lobster for 7-8 minutes.
  2. Cut it into slices. Remove the intestine and withdraw the stony bag from the head. Then, cut the tale into escallops.
  3. Prepare a seasoning with olive oil, garlic, coriander, Xeres vinegar, pepper and salt.
  4. Then, add the minced herbs.
  5. Soak the salads in the seasoning and add some salt and pepper, then corn salad, artichoke and the green asparagus.
  6. Place it on a serving dish. Sprinkle with chive.
  7. Then, add a mix of allspice, basil and cress.
  8. First, place the salad and the vegetables nicely in the middle of the dish, then lay the lobster nicely on the dish: first the tweezers, then the body and finally its meat. Sprinkle with parsley.
  9. Prepare the China truffle with some truffle oil, salt and pepper. Decorate the dish with this composition.
Restaurant
Name:
Manoir Interscaldes
Phone:
+ 31 1 13 38 17 53
Website:
www.interscaldes.nl
Address:
Zandweg 2
City:
Kruiningen Yerseke
Country:
Ne
Overview:
"The "Manoir Interscaldes" from Martje and Kees Boudeling is a gastronomic monument in the culinary Dutch world. The sea entirely surrounds their generous Zéland. The daughter of an oyster-farmer without really any professional culinary experience, her passion pushed her to numerous internships in the largest French and Belgium cuisine during her vacations…followed by numerous classes in famous cuisine schools…offering us today a very imaginative and sophisticated kitchen! ."
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