Chardonnay poached lobster salad with organic baby beets & avocado green goddess

Chef Bob breaks this amazing salad into 3 components:

  • Green goddess purée 
  • Court- bouillon for cooking lobster
  • Assemble Salad


  • Fresh whole lobster 1 ½ lbs
  • Small Baby red beet 9 pc
  • Sliced Baby candy cane beets 6 slices
  • Acorn squash 3 slice
  • Fresh corn kernels 30 grams
  • Rice crackers balls 3 grams
  • Sorrel leaf 9 pc
  • Nastium leafs 9 pc
  • Lemon olive oil dressing 30 ml


Green Goddess Purée

  • Cilantro 5 grams
  • Parsley 5 grams
  • Mint 5 grams
  • Green onion 3 grams
  • Basil 10 grams
  • Tarragon 3 grams
  • Garlic 2 grams
  • Avocados 1 pc
  • Anchovies caned 1 filet
  • Juice of 1/2 lemons
  • Salt to taste


Instructions for Green Goddess Purée

Place all of the herbs of the green goddess in a food pressor

And blend until smooth do not blend to long as this will make the green goddess darker

Place in bowl and put in the fridge, you can keep for 3 days


Court- bouillon

  • Onion diced 1 pc
  • Celery diced 2 stocks
  • Carrot diced 1 pc
  • Lemon juice 1/2 pc
  • Chardonnay 250 ml
  • Water 4 lt
  • Two bay leaves & 10 peppercorns



Place all vegetables and water in large pot and bring to a boil, simmer for 20 minutes

Strain out vegetables and bring liquid back to a boil - Add lobster and cook for 10 minutes

Remove lobster from liquid and cool in ice bath once cold remove from water

Place lobster in fridge

Steam the baby red beets until cooked and remove skin on the beets let cool put in the fridge mix with a little lemon olive oil dressing

Sear corn on the Cobb and Acorn squash on BBQ and get nice brown color

Remove kernels from cob with a sharp knife place in a small bowl put in fridge

Place acorn squash in fridge as well

Take cold lobster from fridge and remove meat from the shell - cut lobster into nice size pieces


Assemble salad

Spread about 25 grams of green goddess down the centre of the plate

Then arrange lobster, beets and grilled acorn squash nicely on top of the green goddess

Sprinkle corn kernels and rice crackers balls around plate

Garish with sorrel and nastium leaves and serve (Makes 3 portions)