Spécial fêtes : Tempura de pince de homard et sa sauce tartare. Inrattable et tellement bon

lobster meat

🥗Healthier: crab meat

💰Cheaper: surimi

Crab meat offers a similar texture and flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

egg yolk

🥗Healthier: aquafaba

💰Cheaper: mayonnaise

Aquafaba is a vegan alternative, while mayonnaise is a cost-effective option.

shallots

🥗Healthier: green onions

💰Cheaper: onions

Green onions provide a milder flavor, while onions are more economical.

Prepare the lobster by cooking it in boiling water for 5-7 minutes until opaque.

Cool the lobster in ice water, then remove the meat from the shell.

Finely dice the lobster meat and place it in a mixing bowl.

Add diced avocado, lime juice, shallots, chives, cilantro, and capers to the bowl.

Drizzle with olive oil and season with salt, black pepper, and red chili to taste.

Gently mix the ingredients until well combined, being careful not to mash the avocado.

Taste and adjust seasoning if necessary, adding more lime juice or salt as desired.

Chill the mixture in the refrigerator for 15-20 minutes to allow flavors to meld.

Prepare cucumber by slicing it thinly to create a base for the tartare.

Using a ring mold, layer the lobster mixture on top of the cucumber slices.

Garnish with lemon zest and additional herbs if desired.

Serve immediately with toasted bread or crackers.

Cooking Techniques

Spice Level:

Dietary

Allergens