Lobster salad with Parmesan dressing

Nut mix: cut the bacon into small pieces, fry until crisp and drain on paper. Lightly toast the nuts. Mix the bacon with the nuts and sultanas.
Parmesan dressing: blend the shallot, egg, egg yolk and mustard. With the blender running, add the oils drop by drop. Finally add the parmesan and season with chicken stock, salt and white pepper. If the dressing gets too thick, thin it with a little water.
Put the salad in a deep plate, sprinkle with the nut mix and dressing, then place the lobster on top. Serve extra dressing at the table, your guests will want more!

Tips: Use freshly made dressing and serve immediately. The salad quickly loses its crispness once the dressing is added.

Storage: The dressing keeps in the fridge for 2 to 3 days. Assemble and serve the salad fresh.

FAQ: Lobster can be replaced with large cooked prawns or king crab for a cheaper but equally elegant version.

Nutrition values are estimates.