LOBSTER WITH COUSCOUS AND BRUNOISE VEGETABLE SALAD

This recipe cam from the little town of Villefranche-sur-Mer on the French Riviera.  The beautiful people of this town show their love for tradition and old world style through many of their dishes.  Lobster with couscous and brunoise of vegetables salad is one of them.

Print Recipe
Lobster with Couscous and Brunoise Vegetable Salad
Lobster with couscous and brunoise vegetable salad is an impressive dish bursting with color and flavor from the French Riviera.
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 1 hour
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
For the lobster and couscous
  1. Boil a whole lobster for 15-20 minutes. Drain lobster and allow to come to room temperature. Remove the shells. Slice the tail thinly into medallions Boil chicken stock. Add couscous, cover and let sit for 5 minutes. Fluff with a fork and add the finely dice onion, tarragon, parsley, cilantro and chives and add to couscous in a bowl. . Add the juice of 2 lemons to cereal mixture. Add ½ cup olive oil and salt and pepper to taste.
For the vegetable brunoise
  1. Cut all of the vegetables into 1-2 centimeter squares, all equal in size. Mix all the ingredients in a bowl.
  2. For the garnish
  3. Thin slices of fennel, floured and fried 1 large tarragon leaf Browned butter
For the presentation
  1. Place a ring mold in the center of a plate. Place the couscous mixture into the ring mold and press gently. (about ½ inch thick) Decorate with thin slices of lobster tail medallions shingle-style. Knuckle meat and claws go in the center with a fried sage leaf. Spread the colorful brunoise around the plate to garnish. Remove the ring mold. Drizzle vegetables with lemon and olive oil.
Recipe Notes

© Galley Chef All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *