Posted at the request of Oscar B. 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.
Lobster salad with Parmesan dressing is the starter that sets the tone for the whole dinner. With juicy lobster, a crunchy nut mix and a deep, tangy Parmesan dressing, this is a dish for special occasions, New Year’s Eve, anniversaries or whenever you simply want to impress.
The beauty of it is that the lobster can be swapped for scallops, prawns or crab meat without the dish losing any of its elegance or flavour. The parmesan dressing is the star and goes just as well with grilled vegetables or a simple Caesar salad.
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, as 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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Lobster salad with Parmesan dressing
A lovely starter for a special dinner.
Ingredients
Instructions
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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.
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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.
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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!
Notes
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 per serving
- Calories
- 1,035 kcal
- Carbohydrates
- 20 g
- Protein
- 32 g
- Fat
- 95 g
- Saturated fat
- 13 g
- Polyunsaturated fat
- 23 g
- Monounsaturated fat
- 55 g
- Trans fat
- 1 g
- Cholesterol
- 242 mg
- Sodium
- 902 mg
- Potassium
- 788 mg
- Fiber
- 4 g
- Sugar
- 10 g
Nutrition values are estimates.
Frequently asked questions about lobster salad with parmesan dressing
Absolutely. Scallops, prawns or crab are all good alternatives that give an equally elegant result at a lower price. Seared scallops make a particularly nice contrast to the cold, creamy dressing. Large tiger prawns make the dish more budget-friendly with a similar flavour profile.
The parmesan dressing is a creamy, umami-rich dressing made from egg, egg yolk, shallot and Dijon mustard, emulsified with olive oil and rapeseed oil and finished with grated parmesan and chicken stock. It is reminiscent of a Caesar dressing, but with a more pronounced parmesan character.
This starter stands well on its own with some good bread on the side. Champagne or Pinot Gris are classic drinks to go with it, both complementing the sweetness of the seafood and the acidity of the dressing beautifully.
Yes, it works perfectly and saves time. Choose a lobster that feels heavy for its size and ask your fishmonger for guidance.
Keep tightly sealed in the refrigerator for up to 3 days. Stir well before serving as it may separate.