Sun Dial Restaurant

210 Peachtree Street, (Atop The Westin), Peachtree Plaza, Atlanta, GA 30303
404-589-7506

Info Menus Recipes Map Chef Bio Restaurant Website

Warm Lobster Salad, With Tarragon Vinaigrette

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

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.

  • Our Social Media Pages

    Facebook Twitter Pinterest Google Plus

    Our App Stores

    Apple Store