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Lobster
Recipes
Salads
Warm Russian Lobster
Salad
Serves 4
2 live Maine lobsters (1¼ pound each)
1 large carrot
2 celery stalks
8 endives
2 turnips
½ cup chicken broth
1/10 ounce saffron
To taste - salt and pepper
½ pound sorrel, rinsed, drained, and cut in fine
slices
To garnish - chives finely sliced
For the sauce:
3 teaspoons shallots finely chopped
¾ cup Sauvignon Blanc
2 tablespoons vodka
2 tablespoons white vinegar
2 tablespoons whipping cream
5 ounces butter cut in small pieces
To taste - salt and pepper
Rinse lobsters, remove bands from claws and plunge
lobsters (head first) into 4 quarts of boiling salted
and peppered water. Plunge lobsters separately,
waiting for the water to boil again before plunging
the second one in. Cook each lobster 10 minutes.
Trim, rinse, and drain the carrot, celery, endive, and
turnip to make a Mirepoix. Cook the Mirepoix of
vegetables in a sauce pan with the chicken broth,
saffron, salt and pepper for 5 to 7 minutes.
For the sauce, reduce shallots, wine, vodka, and
vinegar completely, then add the whipping cream and
reduce by half. Remove from heat and add butter piece
by piece, stirring continuously. Add salt and pepper
to taste.
Top each plate with a crown of sorrel slices; cover
with the warm Mirepoix, then half a lobster over the
Mirepoix and spoon the sauce over the lobster. Garnish
with chopped chives.
Albert Dupont
Cooking with Endives, 1998
Napa, California
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com