Galician Lobster and Watercress Salad
Galician Lobster and Watercress Salad
This Galician lobster and watercress salad is a true culinary delight, showcasing the flavors of the region with its fresh seafood and vibrant greens. The combination of tender lobster meat, creamy potatoes, and peppery watercress, all dressed in a zesty herb-infused dressing, creates a dish that is both elegant and satisfying.
Ingrediënten
- 10 cups clam juice
- 4 cups water
- 2 2-pound live lobsters
- 1 pound red waxy potatoes
- 2 medium white turnips
- Salt
- 2 bunches watercress about ¼ pound each, rinsed and thick stems trimmed
- 1 garlic clove
- 8 black or white peppercorns
- 4 sprigs mint
- ⅛ teaspoon salt
- ½ teaspoon Dijon mustard
- ¼ cup fresh lemon juice
- ½ cup fruity extra-virgin olive oil
- 4 radishes thinly sliced
Instructies
- In a large pot, bring the clam juice and water to a boil over high heat.
- Carefully add the live lobsters headfirst into the boiling liquid.
- Cover the pot and boil for 15 minutes or until the lobster shells are bright red and their tails are curled.
- Remove the lobsters from the pot, transfer them to a platter, and let them cool.
- Once cooled, remove the shells from the tails and claws, and cut the tail into ½-inch-thick slices.
- Cut the remaining lobster meat into large chunks.
- Optionally, reserve the red coral (eggs) if desired.
- In a medium saucepan, place the potatoes and turnips with cold water to cover, and add salt.
- Cover the saucepan and bring to a simmer over low heat.
- Cook for about 20 minutes or until the potatoes and turnips are tender when pierced with a knife.
- Drain and let them cool slightly before peeling and cutting them into ½-inch slices.
- Finely chop enough watercress to make 3 tablespoons.
- In a mortar or mini-processor, mash the garlic, peppercorns, watercress, mint, and ⅛ teaspoon salt.
- Stir in the Dijon mustard and lemon juice, then transfer the mixture to a small bowl.
- Add the olive oil and whisk until well combined.
- Adjust the seasoning to taste.
- Arrange the remaining watercress on a serving platter.
- Scatter the thinly sliced radishes over the watercress and season with salt.
- Place the lobster meat in the center of the platter.
- Arrange the sliced potatoes and turnips around the edge.
- Finally, pour the dressing over the salad and serve immediately.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this exquisite Galician dish with a crisp Albariño wine to complement the flavors of the lobster and watercress.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 25 g | Fiber: 5 g | Sugar: 5 g
