Maritime lobster salad with Atlantic salt cod doughnut, arugula and caper berry tartar

Preparation time is 15 minutes.

Ease of preparation is moderate.

Yields: 4 servings

Ingredients

Lobster:

• 2 1¼ pound Lobsters-cooked, split and cleaned
• warm in heated beurre blanc

Beurre Blanc:

• 2 tablespoon shallots, minced (30 millilitres)
• 6 tablespoon Tarragon vinegar
• ½ pound sweet cold butter (250 grams)
• 2 tablespoon water (30 millilitres)
• Salt and pepper to taste

Directions

1. In a small sauce pot combine all ingredients except butter, reduce by 1/3, then slowly whisk in cold butter, keep warm and double check seasoning.

Doughnut:

• 8 ounces salt cod, soaked and rinsed for 24 hours
• 1 large Yukon potato, cooked and mashed
• 1 tablespoon baking powder (15 millilitres)
• 2 eggs
• 1 tablespoon fresh thyme (15 millilitres)

Directions

1. In a medium sized mixing bowl combine all the ingredients, mix well until incorporated and shape into cakes or doughnuts, pan fry or deep fry on medium high heat.

Salad:

• 1 cup loose packed, cleaned Arugula
• ¼ cup Celeviac, julienned
• 25 millilitres lemon juice
• 4 tablespoon extra virgin olive oil (60millilitres)
• salt and pepper to taste

Tartar Sauce:

• 1 cup sour cream (30 millilitres)
• 2 tablespoons caper berry, minced (30 millilitres)
• 2 tablespoons mayonnaise (30 millilitres)
• lemon juice (15 millilitres)
• ¼ cup parsley, chopped (15 grams)
• salt and pepper to taste

To Assemble

1. Lightly warm lobster in beurre blanc.
2. Dress centre of plate with tartar sauce.
3. Dress arugula and celery root with lemon and olive oil; place in centre of plate.
4. Place cooked doughnut on top.
5. Finish plate with warm lobster.
6. Dollop of caviar is nice!