Description
A refreshing and elegant Lobster & Celeriac Remoulade featuring tender cooked lobster meat tossed with crisp celeriac in a tangy, creamy remoulade sauce. This dish combines zesty lemon, Dijon mustard, and a hint of Tabasco, garnished with fresh dill and perfect served with toasted sourdough. Ideal as a light lunch or impressive starter.
Ingredients
Scale
Lobster
- 1 small, whole cooked lobster (about 400g, defrosted if frozen)
Remoulade
- 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
To Serve
- Toasted sourdough or your favourite bread (optional)
Instructions
- Prepare the lobster: Remove the roe if present and set aside if you plan to include it later. Twist off and peel the lobster tail, then halve it lengthways and slice thickly. Crack the claws and carefully extract the meat whole, placing it together with the tail meat. Remove the meat from the knuckles and legs and keep separate.
- Prepare the celeriac: Pour the lemon juice into a bowl. Finely cut the celeriac into matchsticks or alternatively coarsely grate or spiralize it. Immediately toss the celeriac in the lemon juice to prevent browning.
- Make the remoulade sauce: Add mayonnaise, Dijon mustard, and a splash of Tabasco to the lemon-juiced celeriac. Season with salt and pepper and mix thoroughly to combine.
- Combine lobster and sauce: Stir the lobster meat along with most of the roe (if using) and the chopped dill gently into the remoulade mixture. This mixture can be prepared up to one day in advance; store covered in the refrigerator and remove about 1 hour before serving.
- Plate and serve: Neatly spoon the celeriac remoulade into the center of small plates. Arrange lobster claws on one side and top with tail meat. Scatter reserved dill fronds and remaining roe over the dish. Serve with toasted sourdough or preferred bread, if desired.
Notes
- If including lobster roe, handle gently and add mostly to the remoulade, reserving some for garnish.
- Using fresh lemon juice prevents the celeriac from discoloring and adds a bright citrus flavor.
- This dish is best served chilled or at room temperature.
- Can be prepared up to one day ahead for convenience.
- Optional toast adds a nice crunchy contrast.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (lobster is pre-cooked)
- Category: Starter
- Method: No-Cook
- Cuisine: French
Keywords: lobster remoulade, celeriac salad, seafood starters, cold lobster dish, French seafood appetizer
