Lobster Salad With Red Beets Petal And Caviar Vinaigrette Recipes

LOBSTER AND CAVIAR ON TOAST POINTS

Steps:

• Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
• Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
• In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
• Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
• Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.

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 VELOUTE WITH CHILLED LOBSTER SALAD AND CAVIAR

Steps:

• For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
• For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
• Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

LOBSTER AVOCADO SALAD

Steps:

• Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
• Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
• Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.

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.

GOLDEN BEET SALAD WITH CIDER VINEGAR DRESSING

Steps:

• Preheat oven to 425 degrees.
• Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
• While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
• When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
• Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.