Lobster Salad with Confit Ginger, Cucumber and Young Greens

1. 1

   Steam the lobster and remove the tail and claw meat.

2. 2

   Slice the cucumber on a mandoline in order to get large strip thin strips.

3. 3

   Reserve everything on the side.

4. 4

   Slice the ginger into very thin slices and cook them in a little bit of water and sugar addomg the olive oil when cooked through.

5. 5

   When the olive oil has reached room temperature, add the lemon juice and season the dressing with salt and pepper.

6. 6

   Add the lobster and heat just to warm through.

7. 7

   Mix the greens with the dressing.

8. 8

   Slice the avocado in slivers and place on top of the greens and cucumber.

9. 9

   Place lobster on top and sprinkle with the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.