Snack · French · 10 min
Lobster Medallions with Horseradish-Crème Fraîche and Endive
- Calories
- 252
- Protein
- 18g
- Carbs
- 4g
- Fat
- 18g
Ingredients
- 96.9 g lobster
- 44.4 g endive
- 42.6 g creme fraiche
- 5.2 g prepared horseradish
- 1 pinch salt
Method
- 01Wash and separate crisp, large endive leaves. Pat completely dry with paper towels and lay out on a serving plate.
- 02In a small chilled bowl, fold the prepared extra hot horseradish and a pinch of salt into the crème fraîche until well combined and light.
- 03Gently steam the lobster meat over boiling water for 3 to 5 minutes until fully opaque, firm, and reaching an internal temperature of 145°F (63°C). Slice cleanly into medallions.
- 04Spoon a dollop of the horseradish-crème fraîche into the base of each endive leaf.
- 05Arrange warm lobster medallions neatly over the crème fraîche and serve immediately.
Cook it with the whole plan around it
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