Lobster Salad With Lemon Verbena Dressing Food

LOBSTER SALAD ON BRIOCHE WITH VANILLA-ORANGE VINAIGRETTE

Steps:

• In small pan place the orange juice, ginger, vanilla and star anise. Reduce until 3/4 cup remains. Strain and reserve in a bowl. When room temperature, add the lime juice, mustard and Thai fish sauce. Slowly whisk in the olive oils, reserve.
• Bring a small pot of water to a boil, add salt. Remove the tips off the haricots verts. Cook them until tender and refresh in ice water. Cut into thirds.
• Boil a large pot of salted water. Add the lobsters. When they float, remove them from the water (about 5 minutes). Remove the tail and claw meat. Dice the claw meat. Slice the tails in half lengthwise. Toast the brioche. Mix the haricots verts, avocado, fennel, pumpkin seeds, claw meat, salt and pepper and enough dressing to coat well.
• Divide this salad on the plates. Place the toasted brioche on top. Toss the tails and lola rosa with dressing to coat, season with salt and pepper. Place the tails on the brioche. Top with a small bouquet of lola rosa. Drizzle some dressing around the plate and serve.

LOBSTER SALAD WITH LEMON VERBENA DRESSING

Steps:

• 1. Fill a large pot with 2 inches of salted water. Insert a steaming rack so that the lobster will not touch the water. Cover and bring to a boil. Add lobster and cover; cook 10 to 12 minutes. Remove to a platter and refrigerate to cool, about 30 minutes.
• 2. Meanwhile, in a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine.
• 3. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chef's knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat.
• 4. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)
• Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

LOBSTER SALAD WITH SPICY LEMON DRESSING

Steps:

• Make dressing:
• Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
• Yield:
• 3/4 cup (150 ml).
• Make salad:
• 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
• 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
• 3. Lightly grill the mushroom caps.
• 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.

LOBSTER WITH LEMON & HERB BUTTER SAUCE

Steps:

• To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
• To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
• To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.

WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE

Steps:

• To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
• Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
• Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
• Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
• Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
• Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
• Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
• Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

LOBSTER SALAD WITH CURRIED MANGO DRESSING

Steps:

• Place first 5 ingredients in blender (through curry powder); blend until smooth --
• Stir in chives and shallots.
• Season to taste with salt and white pepper.
• *Can be prepared 1 day ahead; cover and refrigerate.
• Bring heavy large saucepan of water to boil.
• Add beans and cook until tender, about 4 minutes.
• Using slotted spoon, transfer to bowl of cold water;. drain.
• Repeat process with asparagus.
• Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
• Drizzle some dressing over and toss lightly.
• Season with salt and white pepper to taste.
• Arrange salad on plates.
• Fan lobster decoratively.
• Garnish with tomatoes and drizzle remaining dressing over.

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
• Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
• Return water to a boil and repeat with the next 2 lobsters.
• While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
• When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
• Cut meat into 1/2 inch pieces.
• Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
• Add lobster meat to the mayo blend and toss gently to coat.
• If serving on hot dog buns, butter and grill or toast the buns if desired.
• Enjoy this simple and delicious rite of summer!