Recipe: Azamara Club Cruises’ warm water lobster salad

Warm-Water-Lobster-Salad

Warm water lobster salad, apple coleslaw and mild curry vinaigrette, by Azamara Club Cruises corporate executive chef Robert van Rijsbergen

Ingredients (10 servings)
5 lobster tails, poached
200g lobster meat, diced
4 pieces Granny Smith apple, julienned
2 pieces cucumber, julienned
3 pieces jicama, julienned
1/2 cup flat parsley, julienned
1 teaspoon curry powder
2 cups mayonnaise
1 cup yoghurt
Juice of half a lemon
1/2 teaspoon mint leaf, julienned
1 cup carrot, julienned and deep-fried
Orange segments, halved
Arugula
Koppert cress

Curried vinaigrette
4 shallots, finely diced
1 teaspoon curry powder
1 cup apple cider vinaigrette
3 cups extra virgin olive oil
Salt and pepper

To prepare the lobster

Poach the lobster in a court bouillon for four minutes, until semi-cooked. Set aside and cool down. Cut in half and remove the grey intestinal vein. Before serving, slice the tail into six medallions, from the thick part down to the thin part, at an angle.

To prepare the coleslaw

Mix the julienned apple with the jicama, add the curry mayonnaise, lobster meat, yoghurt, lemon juice and mint. Salt and pepper to taste.

To prepare the vinaigrette

Saute the shallots in a little olive oil until transparent, add the curry powder, stir for one minute, take off the heat. Add the apple cider vinegar, salt and pepper and olive oil. Do not blend. Set aside.

To finish the plate

Arrange the lobster as per the picture, add the coleslaw on top of the lobster tail. Arrange the orange segments around the lobster and pour the vinaigrette around. Finish with the crispy carrot julienne, arugula and Koppert cress and it’s ready to serve.

Note: This is not a heavily spiced dish. Please ensure there is only a lightly curried flavour in both the mayonnaise and vinaigrette.

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