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The main dish, Light and fresh

Warm lobster salad with green beans and apple

Warm lobster salad is a light dish for 6, built on lobster, green beans and green apple, finished with a coral vinaigrette. It takes 40 minutes of active work, most of it done in the morning, then finishes in minutes right before serving. It rates as medium difficulty at €12.50 per person, and success comes down to careful lobster shelling and a very brief reheat to keep the meat pearly.

For the big nights, a warm lobster salad over crisp green beans, with a coral vinaigrette that smells of the sea.

Warm lobster salad with green beans and apple
For
6 people
Work
40 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€12.50
Calories per person
380 kcalcalculated by Kiloach, your weight coach

Warm lobster, crisp green beans and julienned green apple play on texture and freshness, while the coral vinaigrette brings a concentrated sea flavor that makes the dish. It looks like serious cooking, but it really rests on good ingredients handled with care, with no long cooking and no heavy sauce.

This salad fits an elegant dinner with friends, a spring or summer birthday, or a family meal when you want to mark the occasion without spending the whole evening in the kitchen. Build a simple menu around it, a light starter before and a fruit dessert after, so the lobster stays the center of attention.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 6 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 2 min

There is no need to start the day before, everything happens on the day itself. In the morning, cook the green beans, shell the lobsters and make the coral vinaigrette, then keep everything cold. Just before guests arrive, cut the green apple into sticks and squeeze lemon over it. At serving time, briefly warm the lobster and beans in butter, then plate.

The ingredients

6 people

Fish counter

  • Cooked lobsters 3

Fruits and vegetables

  • Salad sprouts 200 g
  • Thin green beans 400 g
  • Green apples 2
  • Shallot 1
  • Lemon 1

Dairy

  • Butter 30 g

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Sherry vinegaroften in the pantry 2 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Mustard, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the green beans in boiling salted water, then plunge them into ice water and drain. 6 min

    Cooked until crisp, they stay bright green and keep their bite.

  2. Shell the lobsters, save the coral and the creamy parts, and cut the meat into large medallions.

    Crack the claws with the handle of a knife, the meat comes out in one piece.

  3. Mash the coral with the mustard and vinegar, then whisk in the oil, lemon juice and minced shallot to build the vinaigrette.

    No coral on hand, use a spoonful of lobster bisque instead, the sea flavor still comes through.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the green apples into thin sticks with the skin on and squeeze lemon over them.

    The lemon on the apple keeps it from browning.

When it's time to serveThe final touches, right in front of your guests.

  1. Warm the green beans and lobster in a pan in foamy butter. 2 min

    Barely stir, thirty seconds is enough for warm, juicy meat.

  2. Arrange the sprouts, beans and apple, set the medallions on top and spoon over the coral vinaigrette.

    Season the sprouts right before serving, the salad stays crisp.

Our tips to get it right

  • Buy lobsters already cooked and still cold, shelling goes cleaner and the meat stays intact.
  • Warm the vinaigrette too, just a few seconds on its own, it coats the salad better that way.
  • Cut the meat into even medallions, the final presentation depends on it.

The variations

  • Swap the lobster for large peeled shrimp or prawns, you keep the sea flavor for a gentler budget.
  • For a shellfish free version, use scallops seared quickly instead of the lobster.
  • To save time, use frozen already shelled lobster meat, thawed, which skips the longest step.

What to serve it with

  • A glass of dry white wine
  • Lightly toasted country bread
  • A cold cucumber soup to start

Storage

The shelled lobster and the vinaigrette keep up to 24 hours in the refrigerator, in separate sealed containers. This salad does not freeze well, the lobster meat would lose its texture. Reheat only right before serving, in a pan over low heat.

Questions about this recipe

Can I use live lobsters instead of already cooked ones?

Yes, but you then need to cook them yourself in boiling salted water for about 8 to 10 minutes and cool them before shelling. This adds time and one more technical step to the evening.

How do I easily get the coral out of the lobster?

The coral sits in the head and body, it is the creamy orange colored part. Split the shell in half lengthwise and scoop out the coral with a small spoon before shelling the rest.

What kind of plate works best for a polished presentation?

Wide, flat plates show off the lobster medallions and the vinaigrette poured over them. Arrange the greens first, then set the meat on top, the plate stays light and open.

Can I make this salad for more than 6 guests?

Yes, just scale the ingredients proportionally, about one lobster for every two people. Make sure you have enough room in the pan so the meat warms evenly without crowding.

Can a warm lobster salad be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a warm lobster salad?

Allow 1 h in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a warm lobster salad?

About 380 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a warm lobster salad cost?

About €12.50 per person, that's €75.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, mustard, lactose. Remember to ask your guests about their allergies before putting your menu together.

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Build a menu

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