Poached Peach and Lobster Salad with Raspberry Vina

Name: Poached Peach and Lobster Salad with Raspberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Court bouillon; 2 (1-1/2 lb. each) lobsters; 3 leeks, coarsely chopped; 4 shallots; red onions; 1 head fennel, coarsely chopped; 1 carrot, sliced; 1 sprig fresh thyme; 1 sprig fresh rosemary; 1 sprig fresh parsley; 1 head garlic; 7 cups cold water; 8 white peppercorns; 1 tbsp. salt; 1 lemon, zest of; 1 cup white wine; 1/2 cinnamon stick; 2 water; 2 granulated sugar; 4 cloves; 3 firm peaches, peeled; 1 head frisee; red oak leaf lettuce, torn; 4 sm. shallots, finely diced; 1/2 tsp. minced garlic; 2 tbsp. raspberry vinegar; 1/2 cup extra-virgin olive oil; Salt and white pepper, to taste; 1/2 cup whipping cream; 1/2 tsp. ground cinnamon

Servings: persons

Court bouillon
2 (1-1/2 lb. each) lobsters
3 leeks, coarsely chopped
4 shallots
red onions
1 head fennel, coarsely chopped
1 carrot, sliced
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh parsley
1 head garlic
7 cups cold water
8 white peppercorns
1 tbsp. salt
1 lemon, zest of
1 cup white wine
1/2 cinnamon stick
2 water
2 granulated sugar
4 cloves
3 firm peaches, peeled
1 head frisee
red oak leaf lettuce, torn
4 sm. shallots, finely diced
1/2 tsp. minced garlic
2 tbsp. raspberry vinegar
1/2 cup extra-virgin olive oil
Salt and white pepper, to taste
1/2 cup whipping cream
1/2 tsp. ground cinnamon

1
Lobster: Combine all ingredients for court bouillon.
2
Bring to boil.
3
Add lobsters and cook for 12 minutes.
4
Remove lobsters from stock and place them in a large bowl of ice water to cool down quickly.
5
Once cool, clean lobsters by cracking the claws and removing meat.
6
Twist tail to separate from head, and with scissors, cut shell down the middle.
7
Remove the meat whole.
8
Slice 1/4-inch thick medallions, slicing against the grain of the tail.
9
Each portion should be 1 claw and 4 medallions.
10
Salad: In a saucepot, bring water and sugar slowly to a boil, and dissolve sugar.
11
Add cloves and cinnamon.
12
Boil 2 minutes.
13
Slice two peaches into sections and place into hot poaching syrup, reserving third peach.
14
Remove from heat and allow to steep for approximately 5 minutes or until tender.
15
Drain well.
16
Combine sliced peaches and lettuce in a mixing bowl.
17
Dice remaining peach and reserve.
18
Place shallots, garlic and vinegar in a small mixing bowl and slowly whisk in olive oil.
19
Adjust seasoning to taste.
20
Place cream in a bowl and beat with electric mixer.
21
Slowly add cinnamon.
22
Continue beating until stiff.
23
Add lobster and shallot-dressing to the lettuce and peaches.
24
Gently toss together.
25
Divide into four portions and place in the center of the plate.
26
Spoon the cinnamon cream on top of salad or on the side and garnish with diced peaches.
27
Drizzle any extra vinaigrette on or around salad if desired.
28
Serve cold.

977

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Court bouillon, 2 (1-1/2 lb. each) lobsters, 3 leeks, coarsely chopped, 4 shallots, and more.

Yes, Poached Peach and Lobster Salad with Raspberry Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Peach and Lobster Salad with Raspberry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions