Lobster Niçoise With Crème Fraîche and Lobster Coral
Tart and tangy flavor of crème fraîche paired with the succulence of the uncontested king of seafood makes this dish a signature menu item.
10 redskin potatoes, cooked and sliced 1⁄4-in. thick
4 oz. crème fraîche
21 oz. cooked lobster tail meat, sliced into 25 pieces
25 French-style green beans, cut lengthwise in half
1⁄2 oz. capers
3 hard-cooked eggs, grated
2 oz. red onions, cut in small dice and rinsed in cold water
Salt and pepper, to taste
Lobster coral, for garnish
- For each portion: Lay a slice of potato on a cutting board. Place a dab of crème fraîche on top. Add lobster slice and top with another dab of crème fraîche. Arrange green beans in a criss-cross pattern on top.
- Sprinkle with capers, eggs, and onion. Season to taste with salt and pepper and garnish with lobster coral.
Repeat with remaining ingredients.