Lyme Bay lobster salad with crispy bacon


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Mark uses his own homemade vinegar in the salad dressing for this recipe – you can use a good quality cider vinegar, or make your own. If making your own, you’ll need a vinegar ‘mother’, kept in a vinegar pot, submerged in cider vinegar. Regularly add dregs of wine or cider to the pot to feed the mother – this will then naturally ferment and become sour. Keeping the pot topped up means you will have a constant supply of vinegar that improves with age and time
You can either buy a cooked lobster and remove the meat yourself at home, or ask your fishmonger to do this for you. If doing it at home, then be sure to reserve the pieces of lobster shell in the freezer for stocks and bisques
  • 1 lobster, cooked (Mark uses Lyme Bay lobsters)
Place a frying pan over a medium heat and add the lardons. Fry for a few minutes until crisp
Meanwhile, mix together the mustard, rapeseed oil and vinegar (be it homemade or from a bottle) and add plenty of black pepper
To serve, slice the lobster tail and claw meat into rough chunks. Divide your chosen salad leaves between 2 plates, then arrange the lobster on top. Sprinkle over the lardons, spoon over the dressing and enjoy
  • 2 handfuls of salad leaves, Mark uses a mix of Vietnamese coriander, nasturtium leaves, New Zealand spinach, oxeye daisy leaves and celery leaves
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