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| Lobster Cakes with Saffron Vinaigrette |
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| INGREDIENTS |
5 lb Lobster Meat, cooked
or
5 ea 1 1/2 lb Lobsters
2 gal Water
1 C White Vinegar
1 C Sea Salt
2 ea Shallots, minced
2 T Tarragon, chopped
2 T Parsley, chopped
2 T Chives, chopped
1 C Mayonnaise
1/3 C Dijon Mustard
2 t Cayenne Pepper
1 t Black Pepper
Semolina Flour
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| METHOD: LOBSTER |
| Bring 2 gallons of water to a boil. Add sea salt and vinegar.
Lay live lobsters flat in a plastic container. Pour boiling water over
the top of lobsters. Let sit for seven minutes.
Remove lobsters from water, lie on sheet pans and allow to cool.
Remove tails, claws and knuckles. Split tails and remove meat.
Crack claws and knuckles and remove meat. Roughly chop meat
into half-inch pieces. |
| SAFFRON VINAIGRETTE |
4 oz Champagne Vinegar
pinch Saffron
1 ea Shallot
pinch Cayenne
2 oz Dijon Mustard
2 C Canola Oil
Salt & Pepper
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| METHOD: LOBSTER CAKE |
| Rough chop lobster meat. Mix lobster meat, shallot, chopper herbs
and mayonnaise together. Season to taste. Portion into 4 _ oz portions.
Dust with semolina and pan fry. |
| METHOD: SAFFRON VINAIGRETTE |
| Steep saffron in vinegar and allow to cool.
Rough chop shallot. Place vinegar, shallot, mustard and cayenne in
blender and puree. When well pureed, slowly add canola oil until
creamy. Thin with water if needed.
Season to taste. |
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