Ingredients

Preparation

Cook the lobsters for 10 minutes in boiling salted water. Drain and let cool. Shell the lobsters and prawns. Cook the artichoke hearts and asparagus separately in boiling salted and lemoned water, making sure they remain tender. Drain. Cut the artichoke hearts into large pieces. Slice the asparagus lengthwise. Cut the lobsters into chunks. Distribute with the claws and prawns on plates. Surround with vegetables and sprinkle with basil. Whisk the vinegar with salt, pepper, and coriander, then with oil. Drizzle over the plates and serve at room temperature.

Copied!

Entry

Spring Lobster and Prawn Salad

Name: Spring Lobster and Prawn Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 small lobsters; 12 prawns; 1 lemon; 1 tablespoon chopped basil; 500g green asparagus; 500g natural artichoke hearts; 2 knife points of ground coriander; 4 tablespoons olive oil; 3 tablespoons cider vinegar; salt and pepper

Preparation: 10 min

Cooking: 30 min

Servings: 4

Enjoy this luxurious spring salad, where lobster and prawns marry with asparagus and artichoke hearts. Seasoned with a light vinaigrette made with cider vinegar and olive oil, each bite is a true delight. Prepare your ingredients with care, and serve this salad at room temperature to fully appreciate its flavors. It’s ideal for special occasions or convivial meals. Elevate your meals with this refined recipe that will impress your guests.