Preparation
Step 1: Prepare the ingredients
- Burn the skin of the peppers over a flame or under the grill in the oven to easily remove it, then remove the filaments and seeds contained inside.
- Peel the cucumber and remove the seeds.
- Cut the cucumbers into 4 mm brunoise, slice the iceberg lettuce.
- Cut the peppers into thin julienne strips.
Step 2: Lobster Device
- Cook the lobsters and shell them.
- Reserve in a cool place. Then cut the lobster into large pieces.
- Chop the hard-boiled eggs. Whisk together the mayonnaise, bisque and basil.
- Add the eggs and lobster to the mixture.
- Add salt and pepper.
- Mix the mayonnaise with the FAUCHON canned lobster bisque. Keep cool.
Step 3: Dressing and finishing
- Lightly spread lobster mayonnaise on each side, then add the iceberg lettuce, julienne of red peppers and diced cucumber.
- Adjust the seasoning and add the lobster mixture, finishing with the herb sprouts.
