Recipes: Warm Salad of Lobster, Chanterelle & Pancetta

Warm Salad of Lobster, Chanterelle & Pancetta
Serves/Quantity: Serves 1


  • 1 Lobster tail, cooked and sliced
  • 50g (2oz) Chanterelles
  • 35g (1.5oz) Pancetta
  • Mixed Salad Leaves
  • 2tbsp Sugar
  • 2 tbsp Water
  • Juice & zest of 1 Orange
  • Juice & zest of 1 Lemon
  • 150ml (5 fl oz) Pineau des Charentes
  • 1 Vanilla Pod split


  1. To make the dressing, boil the water, sugar, juices, zest and vanilla pod. Reduce by half, add the Pineau, reduce by half again to a syrup consistency. Strain and cool.
  2. Heat a frying pan and lightly fry the pancetta. When golden add the chanterelles and lightly fry. Once cooked fold in the lobster and warm through.
  3. Arrange on salad and drizzle with the Pineau dressing.


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