comme un carpaccio

07:38 Apr 13, 2017 

I'm no kind of purist about this; I was simply replying to our Asker saying she didn't understand why they hadn't just said "carpaccio de homard".

07:33 Apr 13, 2017 

Is that it is raw meat or fish, which has generally been sliced very thinly. So far, my experience of carpaccio on a menu is that it is always served completely raw, although usually marinated, which of course does alter the texture.
But in this case, the lobster has been described as "taillé comme un carpaccio ", which is quite different to saying that it IS a carpaccio

22:15 Apr 12, 2017 

I agree that carpaccio strictly/originally means uncooked and sliced very thinly. However, the meaning of words changes with usage, whether one approves or not, and there are lots of examples of the use of the term for cooked ingredients. As this is a menu, not a culinary textbook, I think that it is acceptable to call it a carpaccio, so long as the fact the lobster is poached is included in the title of the dish.

17:38 Apr 12, 2017 

a carpaccio is strictly uncooked, whether it's fish, meat, ...

whereas this has been poached

16:40 Apr 12, 2017 

That was what immediately sprung to my mind, because if they'd wanted to say "thinly-sliced" they could have quite easily... but it's your call.
Or you could stick very closely to the original and say "...and sliced like a carpaccio"
It seems to me that the reason it isn't actually called a carpaccio is quite simply because the lobster is cooked, which carpaccio ingredients aren't usually (cf. Katsy's reference).