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Lobster
Recipes
Salads
Fresh Maine Lobster
Salad (by Charles)
2 each 1¼ lb. live Maine lobster
6 white pearl onions
6 red pearl onions
1 dozen yellow pear tomatoes
2 ounces butterhead leaves (Bibb)
5 sprig curly parsley
5 sprig chervil
½ sprig tarragon
10 chives
2 egg whites (from large eggs)
2 Tablespoons Dijon mustard
1½ Tablespoons fresh lemon juice
¼ teaspoon paprika
7 ounces 100% Canola oil
1 pinch salt
1 pinch ground white pepper
2 Tablespoons toasted sunflower seeds (unsalted)
Steam lobsters for 10 minutes. Remove lobsters from
heat and cover with ice water. Let cool. Remove
lobsters from ice bath. Pick meat from shell leaving
it as intact as possible. Cut the tail in half
length-wise. Make sure to remove the sand track from
the tail and cartilage from the claws. Refrigerate
meat and discard the rest.
Cut off the root end of the pearl onions. Cut onion in
half length-wise. Steam for 5 minutes. Remove from
heat and let cool enough to handle. Remove skins. In a
hot sauté pan over high heat add 1 ounce of Canola
oil. Place onions in sauté pan cut side down and cook
until cut surface is golden brown. Remove from heat
and let cool.
Thoroughly wash yellow pear tomatoes and butterhead
lettuce leaves with cold water and let dry. Finely
chop the leaves of parsley, chervil, and tarragon.
Thin slice the chives. Set aside.
In blender place egg whites, mustard, lemon juice, and
paprika. Mix for a few seconds then slowly drizzle in
6 ounces of Canola oil. Remove from blender and mix in
parsley, chive, chervil, tarragon, salt, and pepper.
Present as a composed salad with each portion
containing ½ a lobster tail, 1 claw, 2 pieces of
knuckle meat, 3 pear tomatoes, 3 halves of red pearl
onion, 3 halves of white pearl onion, ½ ounce of
butterhead lettuce, 2 ounces of fines herbes emulsion,
and ½ a tablespoon of sun flower seeds.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com