snack

Lobster Medallions with Horseradish-Crème Fraîche and Endive

Name: Lobster Medallions with Horseradish-Crème Fraîche and Endive
Ingredients: 96.9 g Northern lobster meat, steamed and sliced; 34.5 g Endive leaves; 50 g Crème fraîche; 5.2 g Prepared extra hot horseradish

Nutrition

234

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Northern lobster meat, steamed and sliced96.9 g

Endive leaves34.5 g

Crème fraîche50 g

Prepared extra hot horseradish5.2 g

Instructions

Prepare the base by washing and separating 3-4 large, crisp endive leaves. Pat them completely dry.

In a small chilled bowl, fold the prepared horseradish into the crème fraîche until smooth and aerated. The mixture should smell sharp and bright, contrasting the richness of the cream.

Gently steam the lobster meat until just opaque and firm, then slice into elegant medallions.

To assemble, place a generous dollop of the horseradish-crème fraîche into the base of each endive spear.

Arrange the lobster medallions atop the cream. Serve immediately while the lobster is warm and the endive remains snap-crisp.