Lobster Lover’s Salad Pt 1

INGREDIENTS

INSTRUCTIONS

http://www.digitalchef.com/kitchen/channels/recipes/
Estimated Time: 45 min
Start
1
Bring a large pot of salted water to a boil. Plunge lobster into boiling
water and remove from heat. After 10 minutes, remove the lobster from the
water and allow to cool.
2 Remove the ends from the peppers and split them in half. Remove the seeds
and white ribs from the inside of the pepper and press against a surface so
that the pepper lays flat with the skin side up. Place on an ovenproof tray
and brush the skin with a small amount of olive oil. Broil the pepper under
a high heat until the skin blisters and slightly blackens. Remove from
heat, cover with a sheet of plastic wrap and allow to cool.
3 When the pepper has cooled enough to be handled, carefully scrape
blackened skin from the flesh of the pepper.
4 Using a small heart shaped cutter, stamp as many small hearts as possible
from the pepper meat and set them aside for garnishing the plate.
5 Pur.e the reserved pepper flesh in the bowl of a small food processor or
blender (feel free to add water to the mixture if it is too thick to
process). Place the pur.e in a small saut. pan and cook over moderate heat,
stirring constantly, until the pur.e becomes a thick paste.
6 Return the paste to the food processor bowl and add 3/4 of the lemon
juice and the prepared mayonnaise. With the food processor running slowly
add 3/4 of the oil in a thin stream. Process until the mixture is
emulsified and thickened. Adjust the seasoning with salt and pepper.
7 Break the lobster by hand into its major parts (tail, claws, arms). Using
a sturdy shears remove the meat from the shell in whole pieces. Cut the
tail and arm meat in 1/2 inch dice and place in a bowl, reserve the claw
meat in whole pieces.
8 Add the red pepper dressing to the diced lobster meat. Add the minced
basil and toss lightly.
9 Combine the remaining lemon juice and olive oil in a bowl and season with
remaining salt and remaining pepper.
10 Arrange the pepper hearts around the outside edge of a large white
plate.
continued in part 2

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