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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.


  • 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


  • 1.

    Heat a little extra virgin olive oil in a fry pan.

  • 2.

    Crumb the pork galettes gently in flour, egg wash and rumbs and pan fry until golden on both sides.

  • 3.

    Drain well on kitchen paper and set aside in a warm place.

  • 4.

    To the same pan, add the pear slices and pan fry, followed by the radicchio which has been seasoned with salt.

  • 5.

    Turn the pear and radicchio once then remove from the pan, drain, and set aside with the galette.

  • 6.

    Slice the lobster tail into 4 long slices.

  • 7.

    On each of 4 large plates, place a piece of galette.

  • 8.

    Place a piece of radicchio gently on the top, followed by 2 slices of pear and the lobster.

  • 9.

    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.

  • 10.

    The galette is simply pigs trotter and pork hock cooked in master stock - stripped, shredded, chopped and placed in a tray to become gelatinous.

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Posted by CC47Report
Cannot wait to experience the flavours and textures of this dish.