| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Appetizers, Fish/seafoo, Four-star | 4 | Servings | |
INGREDIENTS
| For the court boullion: | ||
| 2 | ga | Water |
| 3 | c | White wine; dry |
| 1 | Onion; peeled and halved | |
| 1 | Carrot; cut into 3 pieces | |
| 1 | Celery stalk cut into 3 pieces | |
| 4 | Cl Garlic; crushed and peele | |
| 12 | Black peppercorns | |
| 1 | Bay leaf | |
| 1 | Sprig fresh thyme | |
| 1 | tb | Salt |
| The lobster: | ||
| 4 | 1-lb lobster | |
| The sauce and garnish: | ||
| 1 | ts | Fresh lemon juice |
| Grated zest from 1/2 lemon | ||
| 1 | ts | Fresh lime juice |
| Grated zest from 1/2 lime | ||
| 1 | ts | Fresh orange juice |
| Grated zest from 1/2 orange | ||
| 1 | ts | Tarragon; chopped |
| 1 | c | Creme fraiche |
| Salt and pepper | ||
| 1 | Hothouse cucumber | |
| 2 | Heads endive; julienned | |
| 8 | Spears endive | |
| 2 | oz | Mesclun |
| 12 | Chives |
INSTRUCTIONS
Recipe by: Jeremy Miles Gidaly, The Library at the Regency Hotel, NY Make the court boullion by combining the first ten ingredients in a stock pot and bring to a boil. Reduce heat and simmer for 40 minutes. Return to a fast boil and add the live lobsters. Boil for 8 minutes. Remove lobsters and cool. Remove meat from shell and dice into medium size pieces. Mix the juices, zest, tarragon and creme fraiche in a medium bowl. Season with salt and black pepper. Set aside for at least one hour to allow flavors to develop. Assembly and garnish: Slice 1/4 of the cucumber thinly. Julienne the remainder. Just before serving, mix 3/4 cup of the creme fraiche with the lobster meat. In a separate bowl, mix the remainder of the creme fraiche with the julienned cucumber and endive. Line the inside of four martini glasses with overlapping cucumber slices. Place 1/4 of the cucumber-endive salad in the bottom of the glasses, followed by the lobster salad. Top with a few leaves of mesclun. Garnish each glass with 2 endive spears and 3 chives.
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