Vegetables with lobster dip

recette la belle-iloise méli-mélo de crudités et sa sauce homard recette méli-mélo de crudités sauce homard
4 people
20 min preparation time
10-15 min cooking time

All ingredients

  • 2 tins of 120 g la belle-iloise lobster and cognac mousse

  • 6 teaspoons plain runny yoghurt

  • 1 carrot

  • 1/2 cucumber

  • 1 small endive

  • 1 small stick of celery

  • 8 white asparagus

  • 1 packet mini bread sticks

Let's get started

Total time
30 min
Preparation
20 min
Cooking
10-15 min
  • Step 1
    Peel and cook the asparagus 10 to 15 minutes keeping them slightly “al dente”. Drain and leave to cool
  • Step 2
    Peel and cut the carrot, cucumber, endive and celery into sticks
  • Step 3
    Mix the yoghurt with the lobster and cognac mousse
  • Step 4
    Divide the mixture between two glasses
  • Step 5
    Place some of the vegetable sticks in the dip
  • Step 6
    Serve the rest of the vegetables in other glasses
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