Poached Lobster Over Corn And Cherry Tomato Salad Food

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TAGLIATELLE WITH CORN AND CHERRY TOMATOES



Tagliatelle with Corn and Cherry Tomatoes image

Provided by Anne Burrell

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1 pint grape tomatoes, cut in half
1 1/2 cups chicken or vegetable stock
Kosher salt
2 ears corn, kernels cut off the cob
1/2 pound fresh tagliatelle
1/2 cup grated parmigiana
6 basil leaves, chiffonade

Steps:

  • Bring a large pot of well-salted water to a boil.
  • Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
  • While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
  • Buonissimo!!
  • Why We Love: Corn

TOMATO AND LOBSTER SALAD WITH AVOCADO RELISH AND SHELLFISH AIOLI



Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 quarts lobster stock made by simmering lobster bodies and white Mire Poix in water for 45 minutes then strain.
1 egg yolk*
4 tablespoons canola oil
Salt and pepper
4 small vine ripe tomatoes with stem, peeled and sliced
2 (1 1/4 pound) lobsters, cooked and removed from the shell intact
1 avocado
1 tablespoon extra virgin olive oil
1 lemon, zested and juiced
4 basil leaves, sliced
1 shallot, minced
Sea salt and black pepper

Steps:

  • To make aioli, reduce stock down to 2 tablespoons and cool. In a mixing bowl combine yolk and stock with a whip, season with salt and pepper. While mixing, slowly add the oil in a steady stream until fully incorporated being careful not to add the oil to fast. Taste and adjust seasoning, reserve.
  • For the salad cut tomatoes in half widthwise, cut bottom flat so that the tomato will stand upright. Slice lobster into bite size pieces and lay out on a sheet pan. Remove avocado skin and stone, slice into 1/8-inch slices. Lay avocado out on a sheet pan. Drizzle with extra virgin olive oil, lemon juice and sprinkle with teaspoon zest, basil, shallot, salt and pepper.
  • Place a spoonful of aioli in the middle of each plate. Place tomato button in center of aioli, top with 3 to 4 slices of avocado and then 1/4 of the lobster. Place top of tomato on top so that it is reassembled. Garnish with baby greens and serve.

CORN, TOMATO, AND LOBSTER SALAD



Corn, Tomato, and Lobster Salad image

The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.

Provided by Emeril Lagasse

Categories     HarperCollins     Emeril Lagasse     Corn     Salad     Summer     Lobster     Tomato     Seafood     Shellfish     Dinner     Lunch     Tarragon     Steam     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 20

2 cups roughly chopped ripe tomatoes
2 cups dry white wine
1/2 cup water
1 cup thinly sliced onions
3 black peppercorns
2 sprigs fresh tarragon
1 (1 1/2-pound) lobster
2 tablespoons minced shallot or red onions
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/3 cup plus 1/2 teaspoon extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/8 teaspoon cayenne pepper
1 1/4 cups Silver Queen (or other regional variety) fresh corn kernels (from about 2 ears)
1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
8 Bibb lettuce leaves, rinsed and patted dry
Freshly ground black pepper

Steps:

  • Fill a large bowl with ice and cold water, and set it aside.
  • In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
  • Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
  • Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
  • In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
  • Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
  • In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.

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