On Demand from Oscar B. this is posted, enjoy Oscar!
Champagne is best suited, otherwise Pinot Gris works well.
This is the starter for special occasions. The Parmesan dressing is absolutely fantastic and goes well with the nut mixture.
The lobster can easily be replaced with scallops or something more affordable.
Tips and variations
- Use fresh lobster for the best quality, but fresh prawns or scallops are excellent and more affordable alternatives.
- The Parmesan dressing can be made the day before — it gets even better as the flavours develop overnight.
- Toast the nut mixture lightly in a dry pan before serving for more aroma and crunch.
- Dress the salad just before serving — mix the leaves and dressing at the last moment to prevent wilting.
- A small squeeze of lemon over the lobster meat just before serving enhances the natural sweetness.
🍷 Wine tips
Champagne Blanc de Blancs — Lobster salad with Parmesan dressing is luxury food — and luxury food deserves Champagne. Blanc de Blancs (100% Chardonnay) is the elegant, mineral match. White Burgundy from Meursault is a superb still alternative.
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Ingredients
Method
- Nut mix, cut the bacon into small pieces and fry crispy, let them dry on paper. Mix bacon with nuts and raisins, sprinkle with the lettuce,
- Parmesan dressing, mix onion, egg, egg yolk and mustard in a blender. Add the oils drop by drop a little at a time with the blender running. Taste off with chicken broth and salt and white pepper. If the dressing becomes too thick, add a little water to the desired consistency.
- Put salad a plate, sprinkle with nut mix and dressing, then place lobster on top Serving with extra dressing, your guests will want to have more
Nutrition
Tried this recipe?
Let us know how it was!Frequently asked questions about lobster salad with parmesan dressing
Yes, it works perfectly and saves time. Choose a lobster that feels heavy for its size and ask your fishmonger for guidance.
Absolutely – large tiger prawns make the dish more budget-friendly with a similar flavor profile.
Keep tightly sealed in the refrigerator for up to 3 days. Stir well before serving as it may separate.