Salade de Homard (Blue Lobster Salad w/ Pigeon)

Enjoy! Blue Lobster Salad with Pigeon & Summer Truffle (Salade de Homard)

Ingredients

• blue lobster 1 whole – claw and body meat used
• Lobster tomalley (coral) reserved for dressing
• 1/2 pigeon breast bone-in; roasted to a rosy medium;
• pigeon legs, heart and liver (grilled over charcoal)
• 2 thin slices house-made pork ham made from pork shoulder marinated for 2–3 days in shio-koji with spices (cardamom, red pepper, star anise), then cooked sous-vide
• seasonal salad greens 5–8 varieties – e.g. green lettuce, romaine, mustard greens, radicchio, other market greens
• summer truffle (burgundy); shaved to taste

Dressing:

• 50 g Dijon mustard preferably green tarragon mustard
• 15 ml sherry vinegar
• 10 ml Chardonnay white wine vinegar
• 10 ml rice vinegar
• salt to taste
• white pepper to taste
• fines herbes chervil, tarragon, parsley, dill, chopped, to taste
• 100 ml extra virgin olive oil
• 10-50 ml grapeseed oil (to adjust consistency)
• lobster tomalley coral, from the boiled lobster

Court Bouillon (for poaching lobster):

• 3 l water
• 45 g salt (1.5% concentration)
• aromatic vegetables (onion, celery, fennel, green tops of leek, carrot (thinly sliced))

Prepare the Court Bouillon

• Bring the water, salt, and aromatic vegetables to a gentle boil in a large pot.

Poach the Lobster:

• Add the claws and poach for 3½–4½ minutes.
• Then poach the body for 3½–5 minutes.
• Remove immediately and cool slightly. Extract the meat from the shell. Reserve the tomalley from the head for the dressing.

Make the Dressing

• In a bowl, mix Dijon mustard, the three vinegars, salt, pepper, and chopped fines herbes. Add the lobster tomalley and whisk well.
• Slowly emulsify with olive oil, adding a little at a time. Adjust the texture with grapeseed oil.

Cook the Pigeon

• Roast the bone-in pigeon breast to a rosy medium. Grill the legs, heart, and liver over charcoal for depth of flavor.

Prepare the Salad

• Lightly toss the seasonal greens in a bowl with a little of the dressing.

Assemble the Dish:

• On a plate, arrange the dressed greens. Add the lobster claw and body meat, slices of roasted pigeon breast, the grilled offal, and the house-made pork ham. Shave summer truffle generously over the top. Finish by drizzling more dressing over the entire salad.

Notes

Related: Poached Lobster Tail w/ Cauliflower and Lobster Butter Sauce

Related: Poached Lobster with Snap Peas and Morels Related: Smoked & Poached Lobster on Parsnip Puree & Paprika Butter Sauce

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