Cooking Recipe Video :
Zeeland Lobster Salad
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Restaurant: Manoir Interscaldes
Chef: Martje Boudeling
Michelin Guide Ranking
Viewers Video Rating Average Rating: 4.2/ 5 - 11 votes - 162,004 views
Recipe videos for the weekend
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Restaurant: Manoir Interscaldes
Phone:
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+ 31 1 13 38 17 53 |
Website:
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www.interscaldes.nl |
Address:
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Zandweg 2 |
| "The "Manoir Interscaldes" from Martje and Kees Boudeling is a gastronomic monum... |
Zeeland Lobster Salad
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Recipe Description:
- Cook the Zeeland lobster for 7-8 minutes.
- Cut it into slices. Remove the intestine and withdraw the stony bag from the head. Then, cut the tale into escallops.
- Prepare a seasoning with olive oil, garlic, coriander, Xeres vinegar, pepper and salt.
- Then, add the minced herbs.
- Soak the salads in the seasoning and add some salt and pepper, then corn salad, artichoke and the green asparagus.
- Place it on a serving dish. Sprinkle with chive.
- Then, add a mix of allspice, basil and cress.
- First, place the salad and the vegetables nicely in the middle of the dish, then lay the lobster nicely on the dish: first the tweezers, then the body and finally its meat. Sprinkle with parsley.
- Prepare the China truffle with some truffle oil, salt and pepper. Decorate the dish with this composition.
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Appetizer Recipes on Video
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Servings:
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4 People |
Cooking recipe time in minutes:
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15 |
Recommended wine with the dish:
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Macon classe, domaine de la Beaugron, cuvee tradition, annee 98. |
Difficulty level:
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Easy |
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Zeeland Lobster Salad
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Cooking Recipe Ingredients:
- 2 lobsters, 1.1 lbs.
- 0.7 oz. corn salad
- 24 endive leafs
- Dill, chervil, chive; hacked
- Allspice
- Basil
- Cress
- 1 bunch of green asparagus
- Mesclun (field greens or spring mix)
- 1.4 oz. winter truffles
- 1.8 oz. artichokes or chanterelle mushrooms
- Xeres vinegar
- Salt, pepper
- 4 tbsp. truffle oil
- Olive oil
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Cooking recipe preparation instructions:
- Cook the Zeeland lobster for 7-8 minutes.
- Cut it into slices. Remove the intestine and withdraw the stony bag from the head. Then, cut the tale into escallops.
- Prepare a seasoning with olive oil, garlic, coriander, Xeres vinegar, pepper and salt.
- Then, add the minced herbs.
- Soak the salads in the seasoning and add some salt and pepper, then corn salad, artichoke and the green asparagus.
- Place it on a serving dish. Sprinkle with chive.
- Then, add a mix of allspice, basil and cress.
- First, place the salad and the vegetables nicely in the middle of the dish, then lay the lobster nicely on the dish: first the tweezers, then the body and finally its meat. Sprinkle with parsley.
- Prepare the China truffle with some truffle oil, salt and pepper. Decorate the dish with this composition.
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