Lobster, truffle & asparagus

Lobster, truffle & asparagus

By
From
Salads
Serves
2-4

Ingredients

Quantity Ingredient
100ml Mayonnaise
a few drops truffle oil, or as desired
2 lobster tails, steamed, shelled and cut into medallions
2 tablespoons olive oil
80g asparagus tips, thinly cut lengthwise
4 small handfuls baby salad leaves or shoots
salt
pepper
200g new potatoes, steamed and cut into rounds
a generous dash lemon juice
black truffle, grated

Method

  1. Combine the mayonnaise with the truffle oil and a splash of water. Coat the lobster tails with 2 tablespoons of mayonnaise and share them out onto separate plates. Pour a dash of olive oil over the asparagus and salad leaves, then season with salt and pepper. Arrange them on the lobster tails. Coat the potatoes with 2 tablespoons of mayonnaise and arrange them around the lobster. Pour on the remaining mayonnaise and some lemon juice. Sprinkle with grated truffle before serving.
Tags:
salads
healthy
spring
summer
winter
autumn
seasonal
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