Gourmet Lobster Club Salad with Champagne Vinaigrette: An Elegant & Sustainable Seafood Delight

This exquisite lobster club salad is a symphony of textures and flavors, designed to elevate your dining experience. With its lightly dressed ingredients, every component works in harmony to showcase the true star of this dish: succulent, luxurious lobster meat. It’s a sophisticated take on a classic, perfect for a special occasion or simply to indulge in the finest seasonal ingredients.

Few things evoke a sense of culinary delight quite like lobster season. For many food enthusiasts, myself included, this time of year marks an eagerly awaited opportunity to savor one of the ocean’s most prized treasures. What I adore most about cooking with lobster is its incredible versatility. While many purists cherish the simple pleasure of eating lobster straight from the shell, I find immense satisfaction in featuring its delicate, sweet meat as the star of a thoughtfully crafted recipe. The unparalleled texture and exquisite taste of lobster instantly elevate any dish, transforming it into something truly special and memorable.

This year, I had the privilege of tasting some of the very first lobsters harvested from Gaspésie, one of Quebec’s most renowned lobster-producing regions. For those unfamiliar, Gaspésie is a stunning peninsula stretching along the south shore of the St. Lawrence River and extending into the vast Gulf of St. Lawrence. It’s a common boast among lobster-producing regions that their catch is superior, but I must wholeheartedly vouch for our own: the exceptionally cold and pristine waters of the Gulf contribute to an extraordinarily sweet and delicate meat that is truly unparalleled. Being fortunate enough to have such an abundant and high-quality source right here in our waters means that for us, enjoying lobster from outside Québec feels almost sacrilegious – akin to pouring Vermont maple syrup on our beloved crêpes! It’s a testament to the pride and quality associated with our local produce.

Beyond the exceptional taste, there’s an inspiring story of sustainability and traceability behind Gaspésie lobster. I recently learned about a dedicated local nonprofit organization that rigorously monitors fishing methods, ensuring that lobsters are harvested in a manner that is both sustainable and respectful of marine ecosystems. This commitment helps preserve this valuable resource for future generations. Furthermore, lobsters harvested in Gaspésie bear a special tag around their knuckle proudly displaying “Aliments du Québec” (literally, “food from Québec”). This designation, much like France’s esteemed appellation d’origine contrôlée (the AOC tag found on high-quality wines, cheeses, and charcuteries), serves to maintain stringent quality standards and ensure that these valuable resources are recognized as integral to our unique terroir. It’s a mark of authenticity and excellence, providing consumers with confidence in their purchase.

But the innovation doesn’t stop there. On each tag, you’ll also find a unique number corresponding to the individual fisherman who harvested that specific lobster. This ingenious system allows you to visit the organization’s website, enter the number, and instantly view the lobster’s exact provenance. You can delve into more information about the fisherman, watch a short video showcasing them at work, and even access their email address. Imagine the pleasure of sending a personal thank you note to the dedicated individual whose hard work brought such goodness to your plate! This level of transparency fosters a remarkable connection between consumer and producer, deepening appreciation for the journey of our food from sea to table.

The information about the dedicated fisherman who caught the delightful lobsters we enjoyed, along with a precise map detailing where they were harvested:

It has become a cherished tradition for me to share a new lobster recipe each year, celebrating this incredible ingredient. This year, my goal was to highlight the amazingly tender Gaspésie lobster meat in a simple yet sophisticated way, leading to this salad inspired by the classic club sandwich. You might even call it a “Deconstructed Lobster Club Salad” if you’re aiming for a trendier designation. The true secret to this salad’s success lies in utilizing the freshest and highest-quality ingredients possible. Each element is carefully chosen to complement and accentuate the lobster meat, allowing its natural sweetness and delicate flavor to shine through in the most delicious manner imaginable.

While many popular lobster salads opt for a rich, creamy dressing, I consciously chose a lighter, oil-based vinaigrette for this recipe. My aim was to delicately season the salad, enhancing its flavors without overpowering the star ingredient. This elegant Champagne Vinaigrette provides a bright, zesty counterpoint that perfectly complements the lobster, bacon, and fresh vegetables. And for an extra touch of luxury, if you decide to uncork a bottle of Champagne (or another dry, sparkling wine) to accompany this magnificent salad – and why wouldn’t you? – I highly recommend substituting half of the Champagne vinegar in the vinaigrette with the real bubbly. This subtle adjustment is guaranteed to impress both your discerning taste buds and your esteemed guests, adding an unforgettable layer of sophistication to your meal.

Lobster Club Salad with Champagne Vinaigrette

Serves 2

For the Vinaigrette

Crafting this vibrant vinaigrette is simple and brings a burst of flavor to the salad.

• ¼ cup [60 ml] extra-virgin olive oil
• 2 tbsp [30 ml] Champagne vinegar (or use half Champagne vinegar, half dry Champagne wine for an extra special touch)
• ½ tsp [2.5 ml] Dijon mustard
• 1 small shallot, very finely diced
• ½ tsp fleur de sel (or fine sea salt)
• Freshly ground black pepper, to taste

For the Crispy Croutons & Bacon

These savory additions provide a delightful crunch and richness to the dish.

• 4 slices best-quality bacon (for a heartier bite, use thick-sliced bacon and dice it like lardons, or substitute with cubed pancetta)
• 1 cup [250 ml] day-old sourdough bread cubes (using day-old bread ensures crispy croutons)

For the Fresh Salad Components

These fresh ingredients create the perfect canvas for the luxurious lobster.

• 4 handfuls of mixed baby lettuce leaves (a delicate mesclun mix is an excellent choice for varied textures and flavors)
• 1 ripe avocado, peeled, pit removed, flesh cut into large, creamy cubes
• ½ cup [125 ml] cherry tomatoes, halved
• 2 lobsters of about 1¼ lbs [550 g] each, cooked, with the meat carefully removed from the shells and cut into succulent chunks (for a beautiful presentation, keep the claws intact)
• Chives, finely chopped, to serve (optional, but adds a lovely aromatic finish)

Instructions:

To make the vinaigrette:

Combine all vinaigrette ingredients in a small jar equipped with a tight-fitting lid. Shake vigorously until the ingredients are thoroughly emulsified and well combined. Set aside until ready to assemble the salad.

To prepare the crispy croutons and bacon:

Preheat a sturdy pan over medium heat. Add the bacon slices and cook until they are wonderfully crispy. Once cooked, remove the bacon slices and let them drain on a plate lined with paper towels to absorb excess fat. Pour out almost all of the rendered bacon fat from the pan, leaving only a very thin, flavorful layer. Return the pan to medium heat and add the diced day-old bread cubes. Sauté, stirring occasionally, until the bread cubes turn golden and crispy on all sides, becoming perfect croutons. Spoon the golden croutons out of the pan and spread them on a plate to cool down while you prepare the rest of the salad components.

To assemble the elegant lobster club salad:

Place the mixed baby lettuce leaves in a large mixing bowl. Pour just enough of your prepared Champagne vinaigrette over the leaves to lightly coat them, ensuring every leaf is kissed with flavor. Season lightly with fleur de sel and freshly ground black pepper. Divide the dressed lettuce leaves equally between two large, shallow plates, forming a vibrant base. Artfully arrange the avocado cubes, halved cherry tomatoes, and crispy croutons over each portion of lettuce. Crumble the cooked bacon into delicious pieces and scatter them over the salads. Finally, divide the prepared lobster meat generously between the two plates, placing the intact claws for an impressive garnish. If desired, sprinkle with fresh chopped chives for an added burst of color and mild oniony flavor. Serve immediately, with any remaining vinaigrette on the side for those who prefer extra dressing. Enjoy this luxurious and satisfying dish!

Recipe Credit: Marie Asselin.
A very sincere thank you to Marie Morneau, representative for the Regroupement professionnel des pêcheurs du Sud de la Gaspésie, for generously providing the two delightful Gaspésie lobsters featured in this post, allowing us to celebrate such an exceptional product.