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Lobster & Beet Salad

Insights from KurSpa Posted March, 2018 Farm to Table | April 01, 2018

As we prepare for new menus at PeakFine Restaurant, Chef Romaine shares a new dish to brighten your plate and wake up that palate with bold flavors. See the step by step recipe below and tweak as necessary to your taste.

As we prepare for new menus at PeakFine Restaurant, Chef Romaine shares a new dish to brighten your plate and wake up that palate with bold flavors. See the step by step recipe below and tweak as necessary to your taste.
 
With spring right around the corner, what better way to enjoy the season than a beautiful lobster salad.  A lobster salad is an excellent choice for a luncheon or hot weather dinner.
 
With the pairing of fresh citrus infused beet puree and spring style vegetables, this salad is perfect for any occasion.
 
Beet and Orange Puree2 large beets
1 small potato
1 orange, juiced and zested
1 teaspoon nutmeg
1 oz lemon juice

Lobster
Poach the lobster for 8 minutes just about to remove the carapace.

Remove from poaching liquid and shock (using ice bath).

Remove from bath and pat dry the lobster and then transfer to refrigerator to hold until ready to assemble salad 

Beetroot Purée
Wrap the beets in aluminum foil.

Bake at 160 degrees for 90 minutes.

Remove the skin and cut in small cubes, cook with the orange juice until totally reduced.

Blend in the thermomix adding olive oil to obtain a smooth and thick puree, season as desired.

Confit Vegetables
With a mandolin slice all the vegetables.

Set the Gastrovac at 60°C with all the spices and the juice.

Vacuum and cook for 30 minutes.

Romaine Newell l Executive Chef

As we prepare for new menus at PeakFine Restaurant, Chef Romaine shares a new dish to brighten your plate and wake up that palate with bold flavors. See the step by step recipe below and tweak as necessary to your taste.
 
With spring right around the corner, what better way to enjoy the season than a beautiful lobster salad.  A lobster salad is an excellent choice for a luncheon or hot weather dinner.
 
With the pairing of fresh citrus infused beet puree and spring style vegetables, this salad is perfect for any occasion.
 
Beet and Orange Puree2 large beets
1 small potato
1 orange, juiced and zested
1 teaspoon nutmeg
1 oz lemon juice

Lobster
Poach the lobster for 8 minutes just about to remove the carapace.

Remove from poaching liquid and shock (using ice bath).

Remove from bath and pat dry the lobster and then transfer to refrigerator to hold until ready to assemble salad 

Beetroot Purée
Wrap the beets in aluminum foil.

Bake at 160 degrees for 90 minutes.

Remove the skin and cut in small cubes, cook with the orange juice until totally reduced.

Blend in the thermomix adding olive oil to obtain a smooth and thick puree, season as desired.

Confit Vegetables
With a mandolin slice all the vegetables.

Set the Gastrovac at 60°C with all the spices and the juice.

Vacuum and cook for 30 minutes.

Romaine Newell l Executive Chef

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