Food Friday Recipe: Leon Secretan's Lobster and Asparagus Salad - Spear's Magazine

Food Friday Recipe: Leon Secretan’s Lobster and Asparagus Salad

Lobster and asparagus salad recipe by Leon Secretan, executive chef at The RIBA

Lobster and asparagus salad recipe by Leon Secretan, executive chef at The RIBA
Serves two:

1 cornish lobster approx. 700g
5g tobiko (flying fish) caviar
1 bunch (250g) medium English asparagus
200g jersey royals potatoes
150g fresh peas
50g samphire
10g peashoots
10g purple shiso cress
5 ml champagne vinegar
20ml shellfish or olive oil
5ml fresh lemon juice
200ml white wine vinegar
150g sugar

Place the chilled lobster in a large pan of cold salted water, and bring to the boil. As soon as the water reaches boiling point, turn down and simmer for approx. 15 minutes, until the shell of the lobster turns a deep brick red. Remove from water and leave to cool.

Remove the meat from the lobster, first twisting off the claws. Use a pair of lobster crackers or the back of a knife to crack the shell and remove the meat. For the body, split in half lengthways with a sharp knife, remove the stomach sac, gills and intestinal thread that runs the length of the body, remove the meat from the tail, and scrape out the soft flesh from the shell. Cut into 1 inch wedges and reserve.

Cook the jersey royal potatoes in salted water with a sprig of mint until tender.

Remove the woody stalks from the samphire. Boil the white wine vinegar and sugar together, let it cool and pickle the samphire in it.

Bring a pan of salted water to the boil. Pod the peas and blanche for 30 seconds, refresh in iced water.

For the asparagus, peel to the tips and break off the woody stalks, cook in the boiling water for three to four minutes or until tender. Refresh in iced water.

For the dressing, whisk together the champagne vinegar, oil and lemon juice, and season with salt and pepper.

Layer up the components on a plate, lobster and potato first, then asparagus spears and pickled samphire. Arrange peas in a circle around the edge of the plate, drizzle the dressing over the plate, garnish with peashoots, shiso cress and tobiko caviar.
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Leon Secretan is executive chef at The RIBA