Bar De Miramichi Recipe
Salade de homard / Fenouil / Beurre blanc
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Ingredients
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Salad
Beurre Blanc Sauce
Method
Salad Preparation
- 1
Prepare the Lobster
If using whole lobster, boil it in salted water for about 12-15 minutes until fully cooked, then cool and extract the meat. Chop the lobster meat into bite-sized pieces.
- 2
Prepare the Fennel
Thinly slice the fennel bulb using a mandoline or sharp knife. You can reserve some of the fronds for garnish.
- 3
Make the Salad
In a large bowl, combine the lobster meat, sliced fennel, arugula, and halved cherry tomatoes. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss gently to combine.
Beurre Blanc Sauce Preparation
- 4
Prepare the Sauce
In a saucepan, combine white wine and minced shallots. Bring to a boil and reduce to medium heat, allowing it to simmer until reduced to about 1/4 cup.
- 5
Finish the Sauce
Lower the heat and whisk in the heavy cream. Gradually add the cold butter, piece by piece, whisking constantly until the sauce is emulsified and slightly thickened. Season with salt and white pepper to taste.
Assembly
- 6
Plate the Dish
On individual serving plates, place a generous scoop of the lobster salad. Drizzle with the warm beurre blanc sauce. Garnish with reserved fennel fronds if desired.
