Poached Lobster with Raw Endive, Radicchio & Confit Tomato

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Poached Lobster
Lobster 2 lb
Club House Piri Piri 25 g
Club House Juniper Berries 10 each
Bay Leaves Whole 1 each
Raw Endive and Radicchio
White endives 3 each
Radicchio 1 each
Confit Tomato
Garlic cloves 2 each
Thyme 2 sprigs
Olive oil 25 mL
Club House Sea Salt, French Mediterranean 1/2 tsp
Cherry tomatoes 16 each
Canola oil 500 mL
Malt vinegar 25 mL
Club House Sea Salt, French Mediterranean 1/2 tsp
Nasturtium flowers (optional) 5 each
Wild sorrel (optional) 5 each


This recipe was created for Club House for Chefs by: Vincent Baronnat, Chef at Le Mousso in Montreal.

For the Poached Lobster: Break down the lobster into 3 parts. Bring salted water to a boil. Place each part of the lobster into three separate bowls. Pour the boiling water over each part of the lobster. Let it cook for 3 minutes for the tail, 5 minutes for the small claw and 7 minutes for the big claw. Remove from water and remove the shell. Place the shells into the canola oil and let infuse for about 2 to 3 hours. Pass the oil through a chinois. Preheat oven to 375 degrees Celsius. Grind the Club House Juniper Berries. Cut the lobster in small pieces and rub it with Club House Piri Piri Seasoning and crushed Club House Juniper Berries. Add a little bit of lobster oil to make them shinny.

For the Confit Tomato: Rub the tomatoes with garlic, thyme and olive oil. Add a pinch of Club House Sea Salt, French Mediterranean and roast in the oven until they exploded.

For the Raw Endive and Radicchio: Pull apart the endives and the radicchio to separate the leaves.

For the Vinaigrette: Mix the olive oil, malt vinegar and the lobster oil. Add a pinch of Club House Sea Salt, French Mediterranean.

For Serving: Place lobster in a bowl with the cherry tomatoes, add the vinaigrette and cover it with endives and radicchio. Finish with nasturtium flowers and wild sorrel.

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