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Lobster
Recipes
Salads
Lobster Salad with
Asparagus Tips and Chervil
2 each 2 lb. live Maine lobsters
24 thin green asparagus
2 small curly endives
1 head red lettuce
1 scant Tablespoon Sherry vinegar
1 dash Dijon mustard
1 Tablespoon walnut oil
2 Tablespoons peanut or other tasteless oil
1 Tablespoon fresh herbs (chervil, shallots, chives)
1 pinch salt, pepper, to taste
1/4 cup heavy cream, whipped until stiff
1 dash grapefruit juice
1 pinch salt and pepper, to taste
Boil Maine lobsters for 15 minutes in salted water and
allow to cool in the cooking liquid.
Clean the asparagus, tie into bunches of 6 each, trim
to a length of about 4 inches, and cook until tender
in boiling salted water. Refresh in cold water and
drain. Clean the salad greens and cut them into short
lengths, if necessary.
Make vinaigrette with vinegar, mustard, walnut oil,
peanut oil, herbs, and salt and pepper.
Separately season both the salad and the asparagus
with the vinaigrette. Slice the tail meat of the
lobsters into thin medallions and brush with a little
Sherry vinegar.
At the top of each plate, pile a little salad in a
dome, then place 6 asparagus in a half circle around
it with the tips pointing upwards. At the foot of the
asparagus, arrange the medallions of lobster tail in a
fan, making them overlap slightly. Place a lobster
claw either at the base of the fan or leaning against
the salad on the side opposite from the asparagus
tips.
Sprinkle with chervil leaves, then finish the
decoration by placing on each side of the plate a
little dumpling of whipped cream flavored with
grapefruit juice, salt and pepper.
Chef's Comments: The salad greens,
seasonings and garnishes used in making a lobster
salad may be varied according to taste and
inspiration. |
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Questions and wholesale inquiries
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ayup@coastallobster.com