Warm Lobster Salad

Warm Lobster Salad

This wonderful salad is from Norway. The freshest of Lobsters from the northern seas, and fresh milk products from Norway goes a long way to make this dish extra special. I heard from a Scandinavian Chef, that he uses imported products from his country in order to prepare this dish. I was scared to try it. But when I prepared the dish, sitting in India, I found it tastes equally good. It actually does not matter, whether the lobster is Norwegian or Indian :) only thing that matters is freshness. Just try it out in your Indian Kitchen, I sure you would fall in love with the salad.

Preparation Time : 40 minutes
Cooking Time      : 50 minutes - 1 hour
Difficulty              : Easy
Serves                  : 4 - 6

Ingredients :

• 60 grams Butter
• 1/4 cup plain Flour
• 3/4 cup boiling Milk or Fish stock (I prefer using fresh Fish stock, it tastes better than milk)
• 2 cups Lobster meat, cooked and chopped
• 1 Egg, lightly beaten
• 1 teaspoon Lemon juice
• Salt to taste
• 1 Lettuce, separated into leaves, (dip it in boiling water till wilted)
• 1 litter Fish Stock

 Sauce:

• 3/4 cup Fish stock
• 1/3 cup Whipping cream
• 1/3 cup Dry White wine
• 2 tablespoon unsalted Butter

Courtsy : Foodnetwork.com

                                 

Method :

 1) Preheat the oven to 200 degree Centigrade.

 2)  Heat a sauce pan over medium high heat. Add butter to the pan, taking care that it does not burn.

 3) Melt the butter in the sauce pan and stir in the flour. Take care to see that you don't add the whole amount at once. Add in portions and keep on mixing.

3) Once the whole flour is mixed, gradually whisk in the milk or stock. Keep on whisking, so that lumps don't form.

 4) Once the whole liquid is incorporated, bring to a boil.

 5) Stir the lobster into the sauce.

 6) Whisk together the egg and lemon juice and add to the lobster mixture.

 7) Season with salt. Take it off the heat.

 8) Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely.

 9) Place, seam side down, in a greased ovenproof dish.

10) Pour over stock, cover with foil and heat about 20 minutes.

11) Combine the ingredients for the sauce, i.e. fish stock, cream and wine in a sauce pan.

12) Put the saucepan on medium heat and reduce by half.

13) Cool slightly, then stir in the butter.

14) Serve the lobster rolls hot with the sauce.