| 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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