| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Salad |
6 |
Servings |
INGREDIENTS
| 5 |
qt |
Water |
| 1 |
qt |
White wine |
| 1 |
c |
White vinegar |
| 1 |
|
Onion; sliced |
| 1 |
|
Stalk celery |
|
|
BOUQUET GARNI: (thyme; bay leaf; parsley) |
|
|
Salt & freshly ground pepper |
| 3 |
|
1-1/2 to 2 lb. maine lobsters |
| 6 |
|
Jumbo artichokes |
| 1 |
qt |
Water |
| 2 |
|
Lemons; juice of |
| 2 |
tb |
Oil |
|
|
Salt |
| 18 |
|
Asparagus spears |
| 2 |
|
Stalks celery (white; tender ones only) |
| 1 |
sm |
Avocado |
| 3 |
sm |
Belgium endives; quartered |
| 2 |
|
Shallots; chopped |
| 1 |
|
Clove (small) garlic; pureed |
| 2 |
tb |
Xeres (sherry) vinegar |
| 1 |
ts |
Dijon mustard |
| 1 |
|
Egg yolk |
| 6 |
tb |
Olive oil |
|
|
Coral from the lobsters |
| 1 |
tb |
Each: fresh parsley; tarragon, & chives |
INSTRUCTIONS
DRESSING
Combine all ingredients except the lobsters, place over high heat, and boil
for 10 minutes. Add the lobsters to the boiling liquid and cook for 8
minutes. Remove the lobsters from the liquid and allow them to cool. When
cool enough to handle, make a small incision between the eyes to let out
the excess water. Cut all the leaves around the artichokes until only the
bottoms remain. Quickly place the bottoms in a quart of water with the
lemon juice, oil, and a generous pinch of salt. Cook for 10 minutes.
Parboil or steam the asparagus spears until barely al dente. Peel the
celery and cut in small julienne, then blanch until barely cooked. In a
blender, combine shallots, garlic, Xeres vinegar, mustard & egg yolk. Blend
thoroughly. Add oil, one tbs. at a time, until thoroughly incorporated. Add
the warm coral from the lobsters & the fresh herbs. PRESENTATION: Crack the
lobster tails & slice; crack the lobster claws & keep them whole. Peel the
avocado & cut into 12 thin slices. Arrange the slices around artichoke
bottoms. Fill the bottoms with lobster slices, decorate with the meat from
claws, and the celery julienne. Add asparagus spears & quartered endive.
Pour the lukewarm DRESSING over the lobster & artichoke. Make the sauce at
the last minute. Have your artichoke filled lobster on each place prepared,
as well as the garnish. This delicious sauce is a delicate one, & it will
separate if left to stand indefinitely.
L 'ETOILE
PRESENTATION IS ESSENTIAL.
1075 CA. ST. NOB HILL
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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