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| Warm Lobster Salad, With Tarragon Vinaigrette |
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| Ingredients |
1 ea 1 1/2 lb. Lobsters
Water, to cover To Taste Salt 3 oz Lobster Stock 1 T Tarragon Vinegar
1 t Chopped Tarragon
1 oz Butter
To Taste Salt & Pepper
Avocado Peeled & De-Seeded
Mango Peeled & De-Seeded
8 - 10 leaves Baby Red Oak Leaf, to cover bottom of plate
6 ea Garlic Flowers |
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| Ingredients For Lobster Stock |
2 ea Carrot, rough cut
3 stalks Celery, rough cut
2 ea Onion, rough cut
1 bulb Garlic, cut in half
1 Lobster Bodies, cooked 3 C Brandy 2 C Port 1 qt White Wine
2 C Tomato Paste 3 gal Chicken Stock 20 ea White Peppercorns
Few Tarragon |
| Method |
| Place skewer through tail of lobster to keep tail straight.
Poach lobster in salted water for 10 minutes.
Place lobster in ice bath to cool.
De-shell lobster and reserve shell for stock (see recipe).
Cut lobster tail into 6 pieces (1 lobster makes two portions).
Heat lobster stock and add vinegar, tarragon, salt and pepper.
Whip in butter and add 1/2 de-shelled lobster to stock mixture, just to warm lobster.
Line plate with baby Red Oak leaf and place sliced avocado and mango alternating each on top of greens, place lobster claw in center of plate and tail around plate.
Spoon sauce over lobster and garnish with garlic flowers. |
| Method |
| In stock pot combine celery, carrots, onions, garlic, lobster bodies, brandy, port and white wine.
Reduce liquor to au sec, then add tomato paste, chicken stock, peppercorns and tarragon.
Bring to a boil and simmer for one hour.
Strain stock, return liquid to pan and reduce by half. |
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