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Lobster
Recipes
Salads
Lobster Salad Roll For
Six
Dressing
½ ounce cooked finely diced maple cured bacon
1/8 ounce minced shallot
1½ ounces Fuji apple finely diced
2 ounces Mascarpone cheese
2 ounces goat cheese
2 Tablespoons grape seed oil
1 Tablespoon rice wine vinegar
1 teaspoon lemon zest, finely chiffonnade
2 teaspoons lime juice
To taste, salt and pepper
4 teaspoons diced chives
Mix the bacon, shallots, apple, Mascarpone and goat
cheeses together and set aside.
In a separate bowl, mix the grape seed oil, vinegar,
lemon zest, lime juice, salt and pepper together.
Reserve half of this mixture to toss with greens. Mix
the other half in with the cheese mixture from above,
and stir in the chives.
Tomato Sauce
1 pound yellow tomatoes
2 Tablespoons rice wine vinegar
To taste, salt and pepper
1 Tablespoon minced tarragon
Peel tomatoes and slice in half. Squeeze out juice,
strain and reserve. Dice tomatoes and run through a
fine food mill. Add vinegar, tarragon, salt and pepper
to tomatoes; use leftover juice to adjust thickness.
Poached Lobster
2 each 1¼ pound Maine lobsters
As needed, avocado oil
Bring one gallon of water to a boil. Turn off heat and
place lobsters in pot. Let lobster steep for three
minutes. After three minutes remove lobsters from
water and chill in ice water. When chilled, crack
lobsters and remove claw, knuckle and tail meat. Place
lobster meat in small sauté pan or saucepot and cover
with avocado oil. Heat on stovetop, poach slowly until
meat reaches 165 degrees and is cooked through. Remove
from oil and let drain on paper towel. Place in
refrigerator and let cool. When cool slice tail
length-wise down the middle and remove the intestine.
Dice all lobster meat into 3/8 inch cubes. Toss with
dressing and reserve.
Fried Shallots
1 cups shallots, peeled, sliced width-wise 1/16th inch
1 cup Canola oil
Heat canola oil over medium heat. Add shallots and fry
over low heat for 15 minutes until golden. Remove and
let drain on paper towels.
Assembly
Butter and grill a small white roll on all four sides.
From the top, slice down the middle leaving ¼" uncut
to form a hinge. Place two ounces of tomato sauce in
the middle of the plate. Place bun in center of sauce.
Open slit in top and add two ounces of lobster mix
cascading out the front. Place cleaned Treviso leaves
or red Belgian endive that has been lightly dressed,
on one side of roll between salad and roll. Sprinkle 1
Tablespoon fried shallots around plate. Garnish with
fresh herb bouquet |
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com