500g cooked lobster meat
1 tbsp chilli jam
1 tsp finely chopped tarragon
1 little gem lettuce
1 large tomato, sliced
2-4 rashers of streak bacon, chopped
4 caper berries
4 slices of toasted sourdough
Handful of rocket and watercress
1 endive or chicory
2 sprigs of tarragon to garnish
4 tsp caviar [optional]
1 tsp herb oil
Sea salt to season
Cook your bacon in a little oil until crispy and then set to one side on a sheet of kitchen roll.
Warm your lobster meat in the bacon fat with chilli jam and tarragon to glaze. Heat gently for 2-3 minutes and season with a pinch of salt.
Build your salad with sliced tomatoes, toasted sourdough and a selection of salad leaves.
Then add in your bacon crouton, glazed lobster meat and finish with herb oil, tarragon and if you’re feeling decadent, a few dollops of caviar.
These recipes have been created by James Strawbridge, chef, author and food photographer
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