Fresh Tarragon Oil Food

LOBSTER GELEES WITH FRESH TARRAGON OIL

Lobster Gelees with Fresh Tarragon Oil image

Categories Fish Herb Shellfish Appetizer Christmas New Year's Eve Seafood Lobster Chill Tarragon Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients

8 quarts water
4 (1 1/4-lb) live lobsters
1 cup dry white wine
3 carrots, chopped
2 celery ribs, chopped
1 fennel bulb (sometimes labeled "anise") with fronds, stalks, and bulb chopped and fronds reserved for fresh tarragon oil
1 medium onion, finely chopped
3 large garlic cloves, minced
3 (6-inch) plus 8 (1-inch) sprigs fresh tarragon
1 teaspoon salt
1/4 teaspoon fennel seeds, slightly crushed
1/4 teaspoon dried hot red-pepper flakes
2 1/2 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1 1/2 teaspoons tarragon white-wine vinegar
1/3 cup fresh tarragon oil
Accompaniment: lobster claw toasts
Special Equipment
a 10- to 12-qt pot; heavy-duty (sometimes labeled "fine") cheesecloth; 8 (5- to 6-oz) baba au rhum molds or ramekins

Steps:

Cook lobsters and make stock:
Bring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.
When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 2 quarts water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 6 cups, about 1 1/2 hours.
While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.
Make gelées:
Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 2 3/4 cups stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 1/4 cup stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 2 1/2 cups stock.
Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.
To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon oil .

FRESH TARRAGON OIL

Fresh Tarragon Oil image

Categories Blender Food Processor Herb No-Cook Vegetarian Fennel Vegan Raw Tarragon Gourmet

Yield Makes about 1/3 cup

Number Of Ingredients 4

Ingredients

1/2 cup chopped fresh tarragon
1/2 cup chopped fennel fronds
1/2 cup mild olive oil
1/4 teaspoon salt

Steps:

Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 6

Ingredients

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

BALSAMIC VINAIGRETTE WITH FRESH TARRAGON

Balsamic Vinaigrette With Fresh Tarragon image

This is a super easy and incredibly delicious dressing that I love to toss onto a salad of fresh greens, toasted walnuts and sliced pears or apples. Add a little crumbled blue cheese and you've got the most amazing salad, ever.

Provided by hollyfrolly

Categories Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup balsamic vinegar
1 cup extra virgin olive oil
1 garlic clove, minced (or pressed)
3/4 tablespoon tarragon, freshly minced
1 tablespoon Dijon mustard
salt and pepper, to taste

Steps:

Whisk together all ingredients and refrigerate left overs for up to one week.

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