- 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.
- 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.
- Arrange on salad and drizzle with the Pineau dressing.