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Carpaccio of tuna and lobster with yoghurt dressing

A recipe from Comte de Flandre restaurant

Recipe to serve 4

Yoghurt dressing


Method of preparation:
Finely purée the basil in the blender. Then pass through a fine sieve or muslin cloth.
Mix the sour cream, yoghurt, basil and horseradish purée! Season with pepper, salt and lemon juice



  • 250g tuna fillet
  • 2 x 450g lobsters
  • 4 tablespoons olive oil
  • 20g salmon eggs
  • 15 to 20 capers

Method of preparation:
Slice the tuna and lobster tails into wafer-thin slices, arrange on a large plate. Sprinkle lightly with olive oil and season with pepper and sea salt.

Herb salad


  • 50g rucola
  • 20g fine chervil
  • 20g basil leaves
  • 100g cherry tomatoes
  • 1 lime
  • 2 tablespoons olive oil
  • a pinch of Fleur de Sel salt

Method of preparation:
Make a mixture from the rucola, chervil, basil and cherry tomatoes. Add some olive oil, lime and Fleur de Sel salt.

Crispy basket


  • filo pastry

Method of preparation:
Bake the filo pastry for 5 min at 180 °C in a mould (e.g. a coffee cup)


Dress the carpaccio on a large plate and arrange in the crispy basket with the herb salad and lobster.
Finish with the dressing, capers and salmon eggs.

Bon appétit!


Photography: Heikki Verdurme