Lobster Salad With Red Beets Petal And Caviar Vinaigrette Food

LOBSTER BEET SALAD

Steps:

• In a large bowl, marinade the shallots in the Champagne vinegar for 5 minutes. Add the olive oil. Season with salt and pepper. Add vanilla seeds. Stir to combine the ingredients, taste, and adjust the seasonings.
• Add the beets and frisee to the dressing. Divide the dressed frisee and beets between 4 plates. Sprinkle with the pine nuts and herb leaves. Top with half a lobster for each plate, and spoon on extra dressing.

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 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 CHOPPED SALAD WITH FAVA BEANS, CHERRY TOMATOES, AVOCADO, CORN, AND APPLEWOOD-SMOKED BACON

Steps:

• Bring a large pot of water to a boil over high heat.
• Insert the tip of a large chef knife just below the eyes of each lobster-this will kill them instantly. Add the lobsters to the pot of boiling water, making sure they are completely submerged. Cook the lobsters 10 minutes, and then remove them immediately to a bowl of ice water.
• When the lobsters have cooled, twist off the tails and claws from the bodies. Save the bodies for another use, or discard.
• Place the tails on their sides, and crush gently with the heel of your hand to break open the shells. Carefully pull out the tails. Cut the tails in half lengthwise, and remove the intestinal tract and any green tomalley. Cut each half crosswise into six or seven pieces.
• Use the back of a large not-precious knife to break open the shell on the claws. Remove the claw meat, and cut each claw into three or four pieces. Carefully crack the shells of the knuckles and remove the meat. You should have about 12 ounces of lobster meat total.
• Slice the bacon into 3/8-inch-thick slices. Arrange the bacon strips in two stacks, then cut the strips crosswise into 3/8-inch even-sided rectangles or lardons. Heat a large sauté pan over medium heat for 1 minute. Swirl in 1 tablespoon olive oil, add the bacon, and cook about 5 minutes, stirring frequently, until the bacon is tender and lightly crisped. Using a slotted spoon, remove the bacon to a plate lined with paper towels. Reserve the fat in the pan.
• Return the pan to medium-high heat. Add the corn, thyme, 1/4 teaspoon salt, and a pinch of black pepper. Sauté over medium heat 3 to 4 minutes, until the corn is just cooked and tender. Remove to a platter or baking sheet to cool.
• While the corn is cooling, make the vinaigrette: Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/3 cup olive oil and a pinch of cayenne. Taste for balance and seasoning.
• Cut the avocados in half lengthwise. Remove the pit and peel. Dice the avocados into 1/2-inch cubes and season with 1/4 teaspoon salt. Slice the cherry tomatoes in half, and season with 1/4 teaspoon salt.
• Place the lobster, corn, avocados, tomatoes, and bacon in a large salad bowl. Toss with 5 tablespoons vinaigrette and taste for seasoning, adding a little more vinaigrette if you like. Place the lettuce leaves on a large chilled platter and spoon a little vinaigrette over them. Toss the parsley into the lobster salad, and arrange it over the lettuce. Scatter the basil over the top.
• You can boil and prepare the lobsters, make the vinaigrette, and sauté the bacon and corn ahead of time. Prepare the avocado and tomatoes just before serving.

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.
• Return water to a boil and cook remaining 2 lobsters in same manner.
• While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes.
• When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut meat into 1/2-inch pieces.
• Whisk mayonnaise, tarragon, and 1/4teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.

GRILLED LOBSTER WITH CREAMY CHILI VINAIGRETTE

Steps:

• Mix first 8 ingredients in medium bowl. Whisk in 3/4 cup oil. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool. Drain. (Can be made 2 hours ahead.) Set aside.
• Prepare barbecue (medium-low heat) or preheat broiler. Brush lobster tails with remaining 2 tablespoons oil. Place lobster tails, meat side down, on grill. Grill 3 minutes. Turn over; grill until meat is opaque in center, about 5 minutes. Transfer to plate. Tent with foil.
• Melt butter in heavy large skillet over medium heat. Add pasta, chives and parsley; toss until heated through. Place pasta on plates. Top with lobster. Garnish with lemon. Serve with vinaigrette.
• *Available at Asian markets and in many supermarkets.

BEET SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place beets and onion in a large bowl.
• In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic.
• Season with the salt and pepper.
• Whisk to combine.
• Pour over the beet mixture and toss well.
• Sprinkle with the chives (if using).
• Cover and refrigerate for at least 15 minutes or up to 3 days.