Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 198 / Protein 16g / Carbohydr. 28g / Fat 42g
Ingredients (4 servings)
|2 tbsp||mustard (divided)|
|150 ml||vegetable oil|
|4||hot dog buns|
large saucepan, large bowl, whisk, cutting board, knife, spatula
A buttery, oak-aged Chardonnay from the Côte de Beaune together with lobster makes for a luxurious combination.
Thinly slice endive. Roughly chop parsley. Cut celery crosswise into half-moons.
cutting board, knife
0.25 heads endive / 0.25 bunches parsley / 1 stalks celery
In a large saucepan, cook the lobster in salted boiling water for approx. 7 – 9 min. When the lobster is finished, it will separate from the shell. Dice into medium sized pieces.
large saucepan, cutting board, knife
1 lobster tail
In a large bowl, beat together egg yolk and half of the mustard. Slowly add a steady stream of oil while whisking constantly until a mayonnaise-like consistency is formed.
large bowl, whisk
1 egg yolk / 1 tbsp mustard / 150 ml vegetable oil
Now add the cognac, the rest of the mustard, lemon juice, salt, pepper, and ketchup. Whisk thoroughly until well incorporated.
1 cl cognac / 1 tbsp mustard / 1 lemon / 1 tbsp ketchup / salt / pepper
In a separate large bowl, mix together the endive, parsley, celery, and lobster with the cocktail sauce. Season to taste with salt and pepper. Cut the hot dog buns lengthwise, but not all the way through. Fill the bun with lobster salad and garnish with parsley, if desired. Enjoy!
large bowl, spatula
4 hot dog buns