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| Lobster, Shrimp and Artichoke Remoulade |
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| Ingredients |
6 Lobsters, blanched and cleaned
1 lbs Shrimp, cleaned and chopped
1 1/2 T Butter
2 T Diced Shallots
10 Artichoke Bottoms
1/2 Red Onion, small dice
2 Ribs Celery, small dice
1 bn Chives, chopped
1 1/2 C Fresh Mayonnaise
1 Lemon Zest and juice
1 t Cayenne
Salt to Taste
White Pepper to Taste |
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| Method For Remoulade |
| Heat butter in sauté pan, sweat shallots.
Add shrimp cook medium; add lobster.
Remove from heat and place in cool pan, refrigerate.
Cut artichoke bottoms into six pieces each.
When lobster mixture is cool fold in remaining ingredients and adjust any seasonings.
Reserve chilled. |
| Haricot Vert Caramelized Onion Salad |
2 lb Haricot Vert
2 C Caramelized Onions
2 C Concasse
Citrus vinn.
Chopped Parsley |
| Method For Haricot Vert Salad |
| Bring a pot of salted water to a boil.
Have ice bath ready to shock beans.
Place beans in boiling water until aldente, then shock in ice water.
Drain Haricot Vert and combine with remaining ingredients. Use enough dressing to coat beans. |
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