Lobster, Pork & Caramelised Pear Salad
Recipe by Neil Perry from Neil Perry Rockpool Sessions
Lobster, Caramalised Pear and Cripsy Pork Salad served with 20 year old balsamic vinegar and extra virgin olive oil dressing is a union of contrasting textures and flavours that make up this delicate and delicious dish.
Ingredients
- Extra Virgin Olive Oil
- 4 Slices pork galette see note
- flour,egg wash & . for crumbing
- 2 josephine pears cut into 8 x 1cm thick slices
- 1 raddicchio sliced into 4 lengthways
- sea salt
- freshly Ground black Pepper
- 1 Lobster tail, steamed
- 20 year old Balsamic vinegar to serve
Method
- Heat a little extra virgin olive oil in a fry pan.
- Crumb the pork galettes gently in flour, egg wash and rumbs and pan fry until golden on both sides.
- Drain well on kitchen paper and set aside in a warm place.
- To the same pan, add the pear slices and pan fry, followed by the radicchio which has been seasoned with salt.
- Turn the pear and radicchio once then remove from the pan, drain, and set aside with the galette.
- Slice the lobster tail into 4 long slices.
- On each of 4 large plates, place a piece of galette.
- Place a piece of radicchio gently on the top, followed by 2 slices of pear and the lobster.
- Splash with extra virgin olive oil, season with sea salt and pepper and add a dash of 20 year old balsamic vinegar around the sides, so as not to tarnish the lobster flesh.
- The galette is simply pigs trotter and pork hock cooked in master stock - stripped, shredded, chopped and placed in a tray to become gelatinous.
