Lobster Salad with Vegetable Chips

Ingredients

• 1 cooked lobster
• a handful of mixed salad leaves as desired (e.g., watercress, arugula)
• 1 Shallot
• 3 tbsp white balsamic vinegar
• 4 tbsp olive oil
• 1 tsp Honey
• 1 tbsp Lemon Juice
• salt, freshly ground pepper
• 1 beetroot
• 1 potato
• 1 tbsp flour
• frying oil

Instructions

1. 1.

   Wash the potatoes and beetroot thoroughly. Peel the beetroot and grate it with the potato into thin slices. Toss the slices briefly in flour and deep‑fry until golden.

2. 2.

   Separate the lobster from its shell and cut into bite‑size pieces.

3. 3.

   Rinse and trim the salad leaves.

4. 4.

   Peel the shallot and finely mince it; whisk together with balsamic vinegar, olive oil, honey, lemon juice, salt and pepper to make a vinaigrette.

5. 5.

   Arrange the salad and lobster on plates, drizzle with the vinaigrette, and garnish with beetroot and carrot chips before serving.