Poached Duck Egg and Lobster Salad

Servings: 2

Duck Egg and Lobster Salad Ingredients

• HPP Lobster (tails & claws: 2-4 oz each, knuckles, legs – thawed)
• 2 duck eggs (can substitute large, organic chicken eggs)
• 1 head frisée
• 1/2 head radicchio
• 2 pieces baby gem lettuce
• 2 slices double-smoked bacon
• 1 shallot
• 2 slices sourdough
• Extra virgin olive oil
• Lemon vinaigrette (see below)
• Red wine vinegar
• White vinegar
• Salt
• Sugar

Lemon Vinaigrette Ingredients

• 1/3 cup fresh lemon juice
• 1/2 cup olive oil
• 1/2 tsp Dijon mustard
• 1 Tbsp water
• 1/3 tsp salt

Cooking Instructions

1. For the vinaigrette: in a mixing bowl, combine all ingredients except oil; whisk in oil in a slow steady stream. Reserve.
2. 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.
3. Slice the shallot into rings; in a small bowl add a teaspoon of salt, a teaspoon of sugar, and a tablespoon of red wine vinegar. Mix and reserve.
4. 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.
5. Slice bacon into lardons (small strips or cubes); sautée over low heat until crispy. Transfer to paper towel to cool; reserve.
6. 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 (approximately 10 minutes).

Assembly

1. Bring a small saucepan full of water to a simmer. Add poached eggs to reheat (only takes about 1-2 minutes). Assemble lettuces in a mixing bowl; dress lightly with vinaigrette and season with salt.
2. Remove eggs from water and drain on paper towel.
3. 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, and croutons. Drizzle with extra virgin olive oil and serve.