Poached Duck Egg and Lobster Salad - Gidney Fisheries
Discover Gidney Quality
Poached Duck Egg and Lobster Salad

Poached Duck Egg and Lobster Salad

This recipe uses our finest HPP (High Pressure Processed) raw lobster meat (Naked Lobster!). Please feel free to contact us for more details or to place an order.

Ingredients

Naked Lobster (tails & claws: 2-4oz each, knuckles, legs – thawed)
Two duck eggs (can substitute large, organic chicken eggs)
One head frisée
Half head radicchio
Two pieces baby gem lettuce
Two slices double-smoked bacon
One shallot
Two slices sourdough
Extra virgin olive oil
Lemon vinaigrette (see below)
Red wine vinegar
White vinegar
Salt
Sugar

Lemon vinaigrette
1/3 Cup Fresh Lemon Juice
1/2 Cup Olive Oil
1/2 Tsp Dijon Mustard
1 Tbsp Water
1/3 Tsp Salt
In a mixing bowl, combine all ingredients except oil; whisk in oil in a slow steady stream. Reserve.

Method

Steam lobster pieces until reaching an internal temperature of 73° C / 165° F (approximately 3-4 minutes). Reserve and chill. Slice tail in half lengthwise.

Slice shallot into rings; in a small bowl add teaspoon of salt, teaspoon of sugar, and tablespoon of red wine vinegar. Mix and reserve.

Bring a small saucepan of water to a simmer. Add a tablespoon of salt and a tablespoon of white vinegar. Crack the duck eggs into separate bowls. Add, one at a time, to the simmering water. Poach 2-3 minutes for soft yolk; shock in ice water. Transfer to paper towel.

Slice bacon into lardons (small strips or cubes); sautée over low heat until crispy. Transfer to paper towel to cool; reserve.

Slice sourdough into large dice. Transfer to roasting rack; coat with two tablespoons of extra virgin olive oil. Season with salt; toast in a 350 degree Celsius oven until lightly browned (approx. ten minutes).

Assembly

Bring a small saucepan full of water to a simmer. Add poached eggs to reheat (only takes about one to two minutes). Assemble lettuces in a mixing bowl; dress lightly with vinaigrette and and season with salt.

Remove eggs from water and drain on paper towel.

On two large serving plates, scatter the lettuces to form a nest. Carefully nest the eggs in the centre. Top with claw meat; garnish with tail and knuckles. Scatter bacon, pickled shallots & croutons. Drizzle with extra virgin olive oil and serve.

Back to All Recipes

Share