Lobster Salad by Joris Bijdendijk
Star chef Joris Bijdendijk, known for restaurants RIJKS* and restaurant Wils*, also loves cooking at home. In his book Bij Bijdendijk Thuis , he takes you into the dishes that appear on his table at home (such as these delicious toasted sandwiches). And now there is a sequel: Chez Bijdendijk. In this substantial book, Joris shares seventy of his favorite French recipes that he regularly cooks at home; from gratinated oysters with Champagne sabayon to patisserie and everything in between. Like this lobster salad.
Joris’ dishes are based on the classics, but he gives them his own modern twist. And conveniently, each recipe introduces you to French techniques and ingredients. This provides a solid foundation for making the most delicious French dishes at home.
Inspiration: French cuisine
French cuisine is considered the mother of many cuisines. French gastronomy – with famous chefs such as Auguste Escoffier, Paul Bocuse and Alain Ducasse – has inspired countless chefs around the world. Joris Bijdendijk is no exception. Poaching, blanching, flambéing; French cuisine speaks a universal language. And once you have mastered these basic techniques, Joris believes you can get the best out of any ingredient and vary endlessly.
La Poule au Pot
Joris: ‘In Paris, I think the restaurant La Poule au Pot is fantastic. It is located near Les Halles and was taken over by icon Jean-François Piège. I know him from my Top Chef adventure in France, where he was a judge. An incredible chef who cooked his way to three Michelin stars during his time with chef Alain Ducasse, and then built his own empire. Not exactly a sweetheart in the kitchen, I have heard from reliable sources. But at La Poule au Pot, I ate a truly sublime lobster salad made with French blue lobster. A very special species of lobster that is hardly found elsewhere. But lobster salad is also delicious with our more local varieties.’
How to make lobster salad
- Place the lobster belly-side down on a cutting board. Split the head in half with one swift cutting motion. This is the quickest and least unpleasant way to kill the lobster. Remove the head and also take off its claws. You can optionally make a bisque with the head.
- Bring a pan containing 3 liters of water to the boil. Meanwhile, cut the carrot, onion, celery and leek into large pieces and add them to the boiling water, along with the thyme and peppercorns. Add the lobster claws as well and boil for 1 minute. Then add the lobster tail. After 4 minutes, remove the claws and lobster from the water and cool them in a bowl of ice water.
- Break the lobster’s tail shell and carefully remove the meat. Cut the tail meat into 4 pieces. Tap the top of each lobster claw with an old blunt knife and tilt the knife so that the claw cracks open. Carefully remove the meat.
- For the salad, bring a large pan of water to the boil. Meanwhile, cut the cauliflower and romanesco into florets. Add the florets to the boiling water and blanch for 3 minutes. Cool them in a bowl of ice water and drain.
- Pick the tarragon leaves and finely chop the chives. Mix the herbs with the French dressing. Remove the bottom of the butter lettuce and separate the leaves. Wash the lettuce and pat dry. Mix the lettuce with the dressing and herbs and arrange on a large plate.
- Divide the lobster, romanesco and cauliflower over it.
Title: Chez Bijdendijk
Author: Joris Bijdendijk
Price: €34,99
Publisher: Nijgh & van Ditmar
Read also:
- Eddie’s food-related annoyances: can we stop putting French cuisine on a pedestal?
- Brasserie Marie: delicious French classics by the water
- Make this special toasted sandwich with Gruyère and red wine
