Lyme Bay lobster salad with crispy bacon
Lobster, bacon and salad leaves brought together with a basic dressing – a simple dish for sure, but it's Mark Hix's dedication to seeking out (and even making) the best ingredients possible that make this recipe really special. Take a look at our guide to extracting the meat from a lobster if you haven't done it before.
This recipe is part of our Signature Series – take a look at the rest of the videos we've published so far here.
First published in 2020
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Ingredients
Metric
Imperial
- 1 lobster, cooked (Mark uses Lyme Bay lobsters)
- 2 bacon rashers, sliced into lardons
- 2 handfuls of salad leaves, Mark uses a mix of Vietnamese coriander, nasturtium leaves, New Zealand spinach, oxeye daisy leaves and celery leaves
- 1/2 tsp Tewkesbury mustard
- 2 tbsp of cold-pressed rapeseed oil, Mark uses Hillfarm
- 1 tbsp of vinegar, ideally homemade (see recipe) or from a good quality bottle of cider vinegar
- freshly ground black pepper
SAVE RECIPE
Method
1
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
2
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)
3
Place a frying pan over a medium heat and add the lardons. Fry for a few minutes until crisp
- 2 bacon rashers, sliced into lardons
4
Meanwhile, mix together the mustard, rapeseed oil and vinegar (be it homemade or from a bottle) and add plenty of black pepper
- 1/2 tsp Tewkesbury mustard
- 2 tbsp of cold-pressed rapeseed oil, Mark uses Hillfarm
- 1 tbsp of vinegar, ideally homemade (see recipe) or from a good quality bottle of cider vinegar
- freshly ground black pepper
5
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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