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Lobster Salad with Avocado And Sorrel (Dj/mb)

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CATEGORY CUISINE TAG YIELD
French Dujour11 1 servings

INGREDIENTS

1 c Chopped sorrel – washed
1/2 c Parsley leaves – lightly packed – washed
1 tb Chopped shallot
1/4 c Lemon juice
1/2 c Olive oil; (up to 3/4)
Salt and pepper – to taste
2 tb Olive oil
2 tb Lemon juice
1 tb Red wine vinegar
1 ts 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 lg Mint leaves – julienned
2 tb Olive oil
2 tb 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 md 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 tb Extra virgin olive oil
Salt and pepper
2 tb Chives – chopped

INSTRUCTIONS

SORREL VINAIGRETTE
FOR THE AVOCADO SALAD
FOR THE LOBSTER
FOR THE COURT BOUILLON
FOR THE FRISEE GARNISH
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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