| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Dujour11 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped sorrel – washed |
| 1/2 |
c |
Parsley leaves – lightly |
|
|
packed – washed |
| 1 |
T |
Chopped shallot |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Olive oil, up to 3/4 |
|
|
Salt and pepper – to taste |
| 2 |
T |
Olive oil |
| 2 |
T |
Lemon juice |
| 1 |
T |
Red wine vinegar |
| 1 |
t |
Cumin |
| 1 |
|
Red onion – sliced |
| 3 |
|
Ripe avocados – medium dice |
| 1 |
|
Tomato – concasse |
| 2 |
|
Cloves garlic – minced |
| 3 |
|
Chili's – mild – minced |
| 12 |
|
Leaves sorrel – julienned |
| 15 |
|
Mint leaves – julienned |
| 2 |
T |
Olive oil |
| 2 |
T |
Lemon juice |
|
|
Salt and pepper |
| 2 |
|
Lobsters, ¥1 1/2 to 2 |
| 2 |
qt |
Water |
| 2 |
c |
White wine |
| 1/2 |
c |
White wine vinegar |
| 1 |
|
Onion |
| 6 |
|
Sprigs thyme |
| 6 |
|
Sprigs parsley |
| 1/2 |
|
Lemon |
| 5 |
|
Stalks celery – sliced |
| 1 |
|
Leek – cut in half and |
|
|
sliced |
| 1 |
|
Bulb fennel – sliced |
| 6 |
|
Peppercorns – sliced |
| 1 1/2 |
c |
Frisee |
| 1/2 |
|
Lemon – juiced |
| 1 |
T |
Extra virgin olive oil |
|
|
Salt and pepper |
| 2 |
T |
Chives – chopped |
INSTRUCTIONS
For the Sorrel Vinaigrette: In a blender combine sorrel, parsley,
shallot, and lemon juice. Puree until liquified. With motor running,
slowly drizzle in olive oil. Season with salt and pepper. Yield 1
squirt bottle For the Avocado Salad: In a bowl mix together the olive
oil, lemon, red wine vinegar and cumin. Add the sliced onions and
toss. Cook the onions over the grill until tender. Cool and dice. Put
onions back in marinade. Set aside. In a bowl gently mix together the
avocado, tomato, garlic, marinated onions, chilies, sorrel, and mint.
Finish with olive oil, lemon juice and salt and pepper to taste. Set
aside. For the Lobster: Twist off the claws and joints of the lobster
and then twist the tail off the body. Slide a blunt dinner knife under
the shell of the lobster belly. This will keep the body meat flat
during poaching. For the Court Boullion: Add all ingredients together
and in a shallow pot bring to a boil. Reduce to a simmer. Place the
claws and body in the poaching liquid and cook over a gentle simmer
for 10-12 minutes. The claws will take 2-4 minutes longer than the
bodies. Remove from liquid and let cool. Crack shells using a mallet
or a heavy French knife. Slice the body meat on a bias into
medallions. Slice the claw meat in half. Any extra lobster scraps can
be chopped fine and used as a garnish for the finished presentation.
For the Frisee Garnish: Mix all ingredients together. To assemble:
Place a 3-inch flan mold in the middle of a chilled plate and fill
with the avocado mixture. Remove mold and cover with 4-5 slices of
lobster medallions. Top each salad with frisee salad. Drizzle sorrel
vinaigrette around the plate. Sprinkle excess lobster meat around the
plate. CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9314 Busted and entered
for you by: Bill Webster Converted by MM_Buster v2.0m.
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