Lobster & celeriac remoulade 2016

Prep: 35 mins no cook

More effort

Serves 2

This festive make-ahead starter is perfect for a Christmas meal for two. Serve with crunchy toast and a scattering of dill for an impressive seafood dish

Nutrition and extra info

Nutrition: per serving

  • kcal603
  • fat42g
  • saturates3g
  • carbs5g
  • sugars4g
  • fibre7g
  • protein48g
  • salt3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 small, whole cooked lobster (about 400g, defrosted if frozen)
    Lobster

    Lobster

    lob-ster

    The king of the crustaceans, lobster is a delicacy that commands a very high price, with white,…

  • ½ a small celeriac
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • splash of Tabasco
  • ½ small pack dill, chopped, reserving a few fronds to finish
  • toasted sourdough or your favourite bread, to serve (optional)

Method

  1. To prepare the lobster, remove the roe if there is any (if you want to include it in the remoulade, set it aside). Twist off and peel the tail, halve lengthways, slice thickly and set aside. Crack the claws and try to remove the meat whole, setting it aside with the tail. Winkle out the rest of the meat from the knuckles and the legs, and keep separate.

  2. Pour the lemon juice into a bowl. Finely cut the celeriac into matchsticks, or coarsely grate or spiralize it. Tip it straight into the lemon juice and toss to prevent it browning. Add the mayo, mustard and Tabasco, season and mix well. Now stir in the broken bits of lobster meat, most of the roe (if using) and the chopped dill. Can be done 1 day ahead up to this point – keep in the fridge and remove 1 hr before serving.

  3. Neatly spoon the celeriac in the middle of two small plates. Arrange the lobster claw on one side and the tail meat on top and scatter with the dill fronds and the rest of the roe. Serve with toast, if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…