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Lobster salad, couscous and fresh yogurt


Two-star Michelin Chef Onno Kokmeijer has been delighting patrons at Hotel Okura Amsterdam’s Ciel Bleu restaurant since 2003. The Dutch master of gastronomy took center stage at the Phoenicia Hotel Beirut and Le Vendome InterContinental Hotel for two exceptional gala dinners. Taste & Flavors got up close and personal with Chef Onno for his take on a romantic culinary adventure

Serves 2 | By Chef Onno Kokmeijer


• 120g pickled cucumber
• 1 fresh lobster (600 grams)
• 80g couscous
• 20g fresh coriander
• 5g powdered cumin
• 60g yogurt
• Micro cress for garnish



Place the couscous in a large bowl and pour over the boiling water or stock. Cover the bowl with cling film and set aside for 5 minutes, or until the water is absorbed, then fluff with a fork. Season the couscous well with salt and freshly ground black pepper and cumin.


Steam lobster in a large pot filled with one inch of water for 9 minutes. Using tongs remove the lobster from pot and let cool before putting in the refrigerator for at least 2 hours.


Carefully remove the lobster meat from the shell using a lobster cracker and small fork, preserving the claws. Slit the tail down the middle with a sharp knife and remove the meat. Dice the tail into bite size pieces.


Spoon a mound of couscous in the center of a salad plate, and top with diced lobster tail pieces and claw. Add 1 spoon of yogurt on top and finish with pickled cucumber and micro cress.
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