|
|
| Lobster Avocado Salad Bluebonnet Baby Greens, Cucumber, Pomegranate Vinaigrette |
| Serves 4 |
 |
| Ingredients for Pomegranate Vinaigrette |
1/4 cup Pomegranate Concentrate
1/4 cup Red Wine Vinegar
1 ea Shallot, minced
2 tbsp Opal Basil, chopped
1 ea Egg Yolk
2 tsp Honey
1 tsp Dijon Mustard
1 cup Cottonseed Oil
Salt and Pepper to taste
|
|
|
|
|
| Method for Pomegranate Vinaigrette |
| In a bar blender combine the pomegranate
concentrate, red wine vinegar, shallots, opal basil,
egg yolk, honey and the Dijon mustard and puree
them. Once they all have pureed slowly drizzle in
the oil while the blender is running, this will form
an emulsion. Once all of the ingredients are in season
it with salt and pepper and put it in the refrigerator
for later. |
| Ingredients for Lobster Avocado Salad |
2 ea 1 3/4 Lobsters, cooked with the
shells removed
4 bunches Bluebonnet Baby Greens
4 ea Slices of English Cucumber cut very thin
lengthwise
4 ea Avocado Fans
1/2 ea Pomegranate
Fleur de Sel to taste
|
| Method for Lobster Avocado Salad |
| Cut the lobster tails in half so that length wise and
set them aside. In a large bowl place the lobster
tail in the center with the cut side down. The
lobster tail should be curled resembling a C in
shape. Roll up the cucumber leaving a hole in the
center about 1/2 inch in diameter and place it in
the center of the lobster tail using the lobster to
hold it closed. Place the baby greens in the center
so that they are sprouting out of the top of the
cucumber. Season the Avocado Fan with the fleur
de sel and put the avocado fan in the cucumber as well. Drizzle the pomegranate vinaigrette over
the greens and around in the bowl. Lean the
lobster claw up on the greens and cucumber and
garnish the plate with the fresh pomegranate
seeds and serve chilled. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
