Bertolli

Orange County Seafood Recipe List

Mr Stox

1105 E. Katella Avenue, Anaheim, CA 92805
714-634-2994

Mr. Stox Lobster Salad with Cognac Dressing

6 Servings

Ingredients Lobster Salad

3 one-pound lobsters
2 onions
1 bunch tarragon
1 C dry white wine
1 gal water
2 T salt
6 heirloom tomatoes
3 packages enoki mushrooms
1/4 lb organic greens
3 egg yolks, cooked

Ingredients Cognac Dressing

1 bunch marjoram
1 bulb shallot
3 T Dijon mustard
2 eggs
5 C olive oil
2 oz balsamic vinegar
1 C cognac
pinch nutmeg
to taste salt and pepper

Method Lobster Salad

  • Dice the onion and place it in a large soup pot with the tarragon, white wine, water and the salt. Bring all of these ingredients to a boil.
  • When the seasoned water is boiling, place the lobsters into the liquid and continue cooking for about ten minutes, or until lobsters turn bright red. When the lobsters are cooked, immediately place them into ice water to stop the cooking process.
  • Using a sharp, heavy knife, remove the meat from the shells of the lobster.
  • Divide each lobster into equal halves lengthwise.
  • Clean and manicure all of the greens and vegetables and mince the egg yolks.
  • Toss the organic greens with the cognac dressing (see below). Place one portion of the coated greens in the center of the salad service plate.
  • Place the medley of sliced heirloom tomatoes and enoki mushroom around the organic greens.
  • Place a half lobster tail on top of the organic greens and sprinkle with the minced egg yolk and fresh ground black pepper. Garnish with a fresh lavender sprig.

    Method Cognac Dressing

  • Wash and remove the leaves of the marjoram from the stem.
  • Roughly chop the shallot.
  • In a blender, place the marjoram, shallot, Dijon mustard and eggs into the canister and blend in high speed.
  • While the blender is on, slowly add half of the olive oil.
  • Begin to add the vinegar, cognac and the rest of the olive oil in alternating fashion.
  • Season to taste with the nutmeg, salt and pepper.

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