Lobster Tail Salad

with Balsamic Vinaigrette & Truffle Oil



  • 1/2 Pack Belco Green Beans
  • 1 Red Onion (sliced)
  • 1/4 Cup Almonds (toasted & roughly chopped)
  • 1/4 Cup Parsley (thinly cut)
  • Drizzle of Tartuflanghe Truffle Oil


  • 1 Tbsp Balsamic Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 tsp Maldon Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper

Lobster Tails

  • 2 Gourmet Lobster Tails
  • Extra Virgin Olive Oil
  • Salt & Pepper


As the aim of this menu is to ‘cook together,’one of you will be responsible for the salad while the other cooks the lobster.

Salad & Vinaigrette

  1. Clean the green beans by removing the two extremities. Then blanch them for 7-8 minutes. The green beans should be cooked but still “al dente”. Remove the green beans from the boiling water and put them in ice cold water for 2-3 minutes.
  2. Put the onion slices in a bowl of cold water with a pinch of salt, and leave to soak for an hour.
  3. In a small bowl mix the balsamic vinegar, salt, pepper and olive oil.
  4. Mix the green beans with red onions & parsley, add salt, freshly ground black pepper, 1 Tbsp of olive oil, 1 tsp of balsamic vinegar & the almonds.

Lobster Tails

  1. Take the Lobster tail, open the shell carefully without removing the meat from the shell. Rub the meat with a drizzle of olive oil.
  2. Put the lobster tails in an oven tray; cook at 180°C for 6-7 minutes.


  1. In a tended plate put the green beans in the center, add the roasted lobster tail with the meat still attached to the shell, then season with the balsamic vinaigrette & truffle oil.
  2. Sit close to each other and enjoy your first course.  

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