| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Seafood, Entertain, Salads |
4 |
Servings |
INGREDIENTS
|
|
Court Bouillon |
| 2 |
|
( 1 1/2 lb) lobsters |
| 3 |
|
Leeks, coarsely chopped |
| 4 |
|
Shallots, or red onions |
| 1 |
|
Fennel head, coarsely chopped |
| 1 |
|
Carrot, sliced |
| 1 |
|
Sprig fresh thyme |
| 1 |
|
Sprig fresh rosemary |
| 1 |
|
Sprig fresh parsley |
| 1 |
|
Head garlic |
| 7 |
c |
Cold water |
| 8 |
|
White peppercorns |
| 1 |
tb |
Salt |
|
|
Zest of 1 lemon |
| 1 |
c |
White wine |
| 1/2 |
|
Cinnamon stick |
| 2 |
c |
Water |
| 2 |
c |
Sugar, granulated |
| 4 |
|
Cloves |
| 3 |
|
Firm peaches, peeled |
| 1 |
|
Head frisee or red oak leaf |
|
|
Lettuce torn |
| 4 |
|
Small shallots, finely diced |
| 1/2 |
ts |
Garlic, minced |
| 2 |
tb |
Raspberry vinegar |
| 1/2 |
c |
Extra virgin olive oil |
|
|
Salt and white pepper to taste |
| 1/2 |
c |
Whipping cream |
| 1/2 |
ts |
Cinnamon, ground |
INSTRUCTIONS
LOBSTER
SALAD
DRESSING
GARNISH
LOBSTER: Combine all ingredients for court bouillon. Bring to boil. Add
lobsters and cook for 12 minutes. Remove lobsters from stock and place
them in a large bowl of ice water to cool down quickly.
Once cool, clean lobsters by cracking the claws and removing meat. Twist
tail to separate from head, and with scissors, cut shell down the middle.
Remove the meat whole.
Slice 1/4 inch thick medallions, slicing against the grain of the tail.
Each portion should 1 claw and 4 medallions.
SALAD: In a saucepot, bring water and sugar slowly to a boil, dissolve
sugar. Add cloves and cinnamon. Boil 2 minutes.
Slice two peaches into sections and place into hot poaching syrup,
reserving third peach. Remove from heat and allow to steep for
approximately 5 minutes or until tender. Drain well. Combine sliced
peaches and lettuce in a mixing bowl.
Dice remaining peach and reserve.
Place shallots, garlic and vinegar in a small mixing bowl and slowly whisk
in olive oil. Adjust seasoning to taste.
Place cream in a bowl and beat with electric mixer. Slowly add cinnamon.
Continue beating until stiff.
Add lobster and shallot -dressing to the lettuce and peaches. Gently toss
together. Divide into four portions and place in the center of the plate.
Spoon the cinnamon cream on top of salad or on the he side and garnish with
diced peaches. Drizzle any extra vinaigrette on or around salad if desired.
Serve cold. Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source:
Autumn in Ontario's Wine Country
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 28, 1999
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