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Lobster
Recipes
Salads
Fresh Maine Lobster
Roulade with Fresh Frisée Greens & Sea Grass
2 live Maine lobster - 1½ pounds each
4 Tablespoons chopped parsley
2 Tablespoons roasted garlic
2 Tablespoons chopped lemon thyme
Citrus Chive Vinaigrette: yields l cup
Vinaigrette
2 ounces orange juice
2 ounces grapefruit juice
½ ounces lemon juice
½ ounces lime juice
2 Tablespoons honey
2 Tablespoons brown sugar
2 ounces white vinaigrette
2 Tablespoons fresh chopped chives
Mango Ginger Salsa: yields ½ cup
2 ounces fresh chopped mango
½ ounce roasted red peppers
½ ounce roasted green peppers
½ ounce fresh chopped red onion
1 ounce balsamic vinegar
2 Tablespoons fresh chopped cilantro
1 Tablespoon fresh ginger
Lemon Thyme Oil: yields 4 Tablespoons
2 Tablespoons olive oil
½ Tablespoon puree fresh thyme
½ Tablespoon puree fresh parsley
1 Tablespoon lemon puree (sweetened)
2 ounces frisée greens (curled greens)
2 ounces sea grass
4 sweet potato gaufrettes
12 fresh Tuscan croutons - sliced on bias
Reserve the lobster tails raw. Cook claw and knuckle
meat. Slice tails long ways to try to keep original
shape. Pound flat for rolling. Mix together the cooked
claw and knuckle meat, parsley, roasted garlic, and
the lemon thyme to make your stuffing. Fill each
lobster tail with stuffing. Roll tail so it holds
original form. Wrap in plastic wrap making sure it is
wrapped tight to eliminate air in the roulade. Wrap
again with aluminum foil. Poach lightly in water bath
until cooked. Slice on bias.
The Citrus Chive Vinaigrette is a very simple but
important part of this salad. Mix all the juices in
bowl then add white vinegar to mixture. Adjust flavor
with the brown sugar and honey. Finish by adding fresh
chopped chives.
To make the Mango Salsa add fresh mango, roasted
peppers and red onion together in small bowl. Add
balsamic vinegar. Mix well. Finish with fresh minced
ginger and fresh cilantro.
Lemon Thyme oil is the perfect finishing touch for
this salad, and is simply mixing olive oil, fresh
herbs and sweetened lemon puree to form a nice pallet
cleanser.
To assemble salad toss fresh sea grass and frisée
greens with citrus chive vinaigrette. Place three
croutons and three roulade slices on greens. Place a
dollop of salsa between each crouton and lobster
roulade slice. Finish with the Lemon Thyme oil and
Sweet potato Gaufrette placed in one of the dollops of
Mango Salsa. There are many ways to assemble this
creation and I hope you enjoy making this recipe. Can
be prepared hot or cold.
Possible Variations: Pickled Ginger, Lettuce Root
Chips, Wilted tri-colored Greens, Warm Gastrigu
Vinaigrette, Lemon-Dill Bread Stick Crouton
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com