Tabouleh of Lobster | Fish and Seafood | DW | 11.09.2008
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Fish and Seafood

Tabouleh of Lobster

In Frankfurt's upmarket Westend district is a French restaurant that was awarded the city's first Michelin star, thanks to French chef Valéry Mathis, who offers French gourmet cuisine.


Chef Valéry Mathis

With some 1500 exclusively French wines, the wine cellar has something appropriate to round off every dish.

Recipe (for four):

- 2 Lobster, Canada or Breton, each about 600 – 800 g
- 125 g couscous semolina
- 200ml tomato juice
- 1 cucumber
- 100 g red bell pepper red
- 100 g yellow bell pepper
- 2 lemons
- 4 tbsp olive oil
- 1 tbsp. parsley (chopped)
- 1 tsp. ras el Hanout
- 10 mint leaves
- pepper & salt

Tomato vinaigrette:
-2 tomatoes
-1 shallot
- 80 g pine kernels
- 100 ml olive oil
- 1 lemon
- 10 mint leaves
- pepper & salt


Put both lobsters in plenty of boiling water seasoned with salt and a hint of sherry vinegar. Simmer for 6 minutes, and then put into cold water. Crack lobsters, remove intestinal veins and dab dry.

Put the couscous in a large bowl. Clean or peel the vegetables and remove seeds. Cut vegetables accurately into small dice. Mix vegetables with couscous and season with tomato juice, lemon juice, salt, pepper and olive oil. Cover with a cloth and leave for at least two hours.

Mix again shortly before serving and add, if necessary, salt, lemon juice and olive oil. Sprinkle with finely cut mint.

To prepare the vinaigrette, cut tomatoes into small dice and mix with roasted pine kernels, olive oil, lemon juice, salt, pepper and finely cut mint.

-Preparation: Cut half a cucumber into fine slices and put them on the plate in the form of a rosette.

Use a ring to put the tabouleh accurately inside the rosette. Marinate half a lobster for each person with olive oil and lemon and put on the tabouleh.

Put some vinaigrette onto the lobster.

Bon appétit!

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