Taste of Thursday Lobster Salad recipe Chefs Alessandra Quaglia and Sheldon Maloff – Provence Vancouver



Chef Alessandra Quaglia and Executive Sous Chef Sheldon Maloff


Makes 4 servings


Large pot of heavily salted water, with lid

2 whole live lobsters

Large pot of ice water

8 asparagus spears

1 large heirloom tomato

Salt and pepper to taste

Champagne Vinaigrette (see below)


  • Cover and bring the pot of salted water to a boil.
  • When the water is boiling drop in the lobsters, cover, and cook for 7 minutes.
  • Immediately remove the lobsters and plunge them into the ice-water bath.
  • Let them cool for 15 minutes.
  • Remove from ice-bath, drain and cut each lobster in half. Set aside.
  • Lightly blanch asparagus in boiling salted water and then quickly place into ice-bath to stop the cooking.
  • Remove from ice-bath and drain.
  • For each serving you will use 2 asparagus spears. Chop each spear into 6 pieces and set aside.
  • Slice the heirloom tomato into quarters and then thinly slice each quarter.
  • For each serving, arrange one quarter of the tomato slices on a plate and season lightly with salt and pepper.
  • Arrange 12 of the asparagus pieces on and around the tomatoes.
  • Place a half lobster on top of the tomatoes, cut side up.
  • Drizzle each lobster half with some of the vinaigrette and some on the side of the tomatoes.


Champagne Vinaigrette

1 cup good extra virgin olive oil

3 Tbsp. champagne vinegar

2 tsp. clear, liquid honey

1 tsp. Dijon mustard

1 pinch salt


  • Place all the ingredients in a bowl and whisk together or place in a glass jar with a lid and shake to emulsify.


Provence Marinaside (Yaletown): 1177 Marinaside Crescent at the foot of Davie St., 604.681.4144

TWB-The Wine Bar (Yaletown): 1167 Marinaside Crescent next door to Marinaside., 604.681.4144

Provence Mediterranean Grill (Point Grey): 4473 West 10th Ave., 604.222.1980




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