Name: Lobster & Celeriac Remoulade Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: French
Ingredients: 1 small, whole cooked lobster (about 400g, defrosted if frozen); ½ small celeriac; ½ lemon, juiced; 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 (optional)

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Introduction

This Lobster & celeriac remoulade is a refreshing and elegant dish that highlights sweet lobster meat with a crisp, tangy celeriac salad. Perfect for a light lunch or impressive starter, it combines creamy mustard dressing with delicate herbs for a delightful bite.

A light blue textured ceramic plate holds a small serving of a crab salad. The bottom layer is white crab meat mixed with thin white strips, possibly celery, creating a pale base. On top lies a curved piece of bright red crab claw shell and some pink crab meat chunks. Garnishing the salad are fresh green dill sprigs, adding a touch of color. A silver fork rests on the right edge of the plate. The plate is set on a white marbled surface with a piece of toasted bread on the lower left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small, whole cooked lobster (about 400g, defrosted if frozen)
½ a small celeriac
½ lemon, juiced
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)

Instructions

Step 1: Prepare the lobster by removing the roe if present. Peel off the tail, halve it lengthwise, and slice thickly. Crack the claws to remove the meat whole and extract the meat from knuckles and legs, keeping all separated.
Step 2: Pour the lemon juice into a bowl. Cut the celeriac into matchsticks or coarsely grate or spiralize it, then toss immediately in the lemon juice to prevent browning.
Step 3: Add mayonnaise, Dijon mustard, Tabasco, and season to taste. Mix well, then fold in the lobster meat, most of the roe (if using), and chopped dill.
Step 4: You can prepare this mixture up to one day ahead. Keep it refrigerated and remove it about an hour before serving.
Step 5: To serve, spoon the celeriac remoulade onto two small plates. Arrange lobster claws on one side and tail meat on top, then scatter with dill fronds and remaining roe. Serve with toasted bread if desired.

Tips & Variations

Use fresh lemon juice for the best flavor and to keep celeriac crisp and bright.
If you prefer less heat, reduce or omit the Tabasco sauce.
Try substituting dill with tarragon or chervil for a different herbal note.
Serve with crusty bread or crisp lettuce leaves for added texture.

Storage

Store the remoulade refrigerated in an airtight container for up to 1 day. For best texture, consume within 24 hours as the celeriac may become softer over time. Before serving, bring it to room temperature for more pronounced flavors. Avoid freezing as delicate lobster meat and the celeriac texture will suffer.

How to Serve

A white ceramic plate holds a small, neat mound of crab salad. The bottom layer is pale, creamy strips of celery or similar vegetable, mixed lightly with white sauce. On top are light pink crab meat pieces, with a bright orange crab claw placed at the back as decoration. Small green sprigs, possibly dill, are placed on and around the salad. A silver fork rests on the right edge of the plate. The setting is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lobster instead of cooked lobster?

Yes, but be sure to cook the lobster fully before using it in this recipe. The dish depends on the lobster being cooked and chilled beforehand for easy preparation.

What can I substitute for celeriac if I can’t find it?

Jicama or crisp green apple can provide a similar crunch and freshness. Keep in mind flavor differences; adjust lemon juice and seasoning accordingly.