Lobster & celeriac remoulade recipe | Good Food
This festive make-ahead starter is perfect for a Christmas meal for two. Serve with crunchy toast and a scattering of dill for an impressive seafood dish
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Ingredients
- 1 small, whole cooked lobster (about 400g, defrosted if frozen)
- ½ a small celeriac
- ½ lemon juiced
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- splash of Tabasco
- ½ small pack dill chopped, reserving a few fronds to finish
- toasted sourdough or your favourite bread, to serve (optional)
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