Pocherad hummer med grönsaksmacedonia

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This poached lobster with vegetable macedonia is a bright, elegant dish that showcases the delicate flavour of fresh seafood alongside a vibrant medley of garden vegetables. By poaching the lobster in a fragrant white wine bouillon, the meat remains tender and succulent, providing a luxurious contrast to the crisp, finely diced carrots, turnips, and French beans. This dairy-free starter is perfect for a summer dinner party or a sophisticated weekend lunch, offering a refined twist on a classic seafood presentation.

Using a Greek-style dairy-free yoghurt as the base for the dressing ensures a silky, creamy texture without the need for heavy mayonnaise or butter. The addition of zesty lemon and a hint of Piment d'Espelette provides a gentle heat that cuts through the richness of the lobster. Served in the original shells, this dish is a healthy, homemade choice that works beautifully as a seasonal centrepiece.

Ingredients for Poached Lobster with Vegetable Macedonia

2 carrots with tops
3 turnips with tops
2 handfuls of French beans
a handful of fresh peas
425ml white wine
10 black peppercorns
a 675g lobster
2 spring onions
80g Greek-style yoghurt
an unwaxed lemon
a pinch of Piment d'Espelette or hot paprika
salt
nymalen svartpeppar

How to make Poached Lobster with Vegetable Macedonia

Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).

Shell a handful of fresh peas.

Heat salted water in a saucepan and prepare a bowl of water and ice cubes.

Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.

Pour 2.8L of water and 425ml white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 675g lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.

Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.

Cut the shell of the head and tail in half lengthwise. Rinse and dry them.

Cut up the meat and add it to the bowl of vegetables.

Trim, wash, and finely chop 2 spring onions and put them in a bowl. Add the lobster coral, 120ml Greek-style yoghurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.

Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.

Arrange on a dish and keep cold until serving.

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