Lobster Salad With Potatoes Avocado And Caviar Recipes

Steps:

• For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
• For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
• Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

Steps:

• Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
• Meanwhile, cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.
• Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
• Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
• Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
• Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
• To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
• Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

Steps:

• In a 5-quart kettle cover potatoes with salted cold water by 2 inches and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and, while still warm, cut into quarters. Transfer potatoes to a large bowl and cool.
• Finely chop onion. Halve, pit, and peel avocado and cut into 1/2-inch pieces. Chop enough dill leaves to measure 1/2 cup. Cut lobster into 1/2-inch pieces and add to potatoes with onion, avocado, and dill.
• In a small bowl whisk together mayonnaise, sour cream, horseradish, vinegar, and salt and pepper to taste and pour over salad. Gently toss salad until combined well and season with salt and pepper. Chill salad, covered, at least 1 hour and up to 1 day.

Steps:

• Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
• Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
• In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
• Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
• Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.

Steps:

• Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
• Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

Steps:

• For the nests: Heat about 4 inches of vegetable oil to 340 degrees F in a 4-quart saucepan. (Use a saucepan that is taller than it is wide.) Line a baking sheet with paper towels.
• While the oil is heating, halve and rinse the leeks. Slice them thinly and put in a medium bowl. Peel the potatoes and use a mandoline to julienne them. (To julienne without a mandoline, slice the potatoes about 1/8 inch thick, stack the slices, and slice 1/8-inch thick.) Toss the potatoes, butter, flour, salt and pepper with the leeks.
• Scoop about 1 cup of the potato mixture into a bird's next frying basket and immerse in the hot oil until set and golden brown. Transfer to the paper towels and repeat with the remaining mixture.
• For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. Season with salt and pepper. Gently fold in lobster, fennel and celery. Taste and season with more salt and pepper, if necessary
• To serve, place a potato and leek nest in the centers of 4 plates. Mound a small bunch of frisee in the middle of the nests, and then top with some the lobster salad. Garnish with chives and caviar.
• Copyright 2005 Television Food Network, G.P. All rights reserved

Steps:

• To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
• Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
• Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
• Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
• Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
• Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
• Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
• Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.

Steps:

• FOR DRESSING: Whisk lime juice, ginger juice, Dijon mustard, and cayenne pepper in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. FOR SALAD: Preheat oven to 400. Wrap beets in foil; roast until tender when pierced with knife, about 45 minutes. Cool. Peel beets, then slice paper-thin with V-slicer or mandoline, or slice very thinly using sharp knife. Transfer to another small bowl. Cook lobster in large pot of boiling salted water until just opaque in center, about 13 minutes. Drain. Using kitchen shears, cut down center of bottom of lobster shell and pry open; remove meat. Cut meat into 3/4-inch cubes. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.) Cook potatoes in small pot of boiling salted water until tender when pierced with knife, about 12 minutes. Drain; cool. Toss lobster, potatoes, celery, lettuce, and 1/2 cup dressing in large bowl. Fold in avocado, chopped basil, and chopped tarragon. Season salad to taste with salt and pepper. Divide salad among 8 plates; garnish with beets, caviar, if desired, egg wedges, and fresh herb sprigs. Serve, passing remaining dressing alongside.

Steps:

• For Dressing: Whisk lime juice, ginger juice, dijon and cayenne together. Gradually whisk in oil. For Salad: Preheat oven to 400F. Wrap beets in foil; roast until tender when pierced with knife, about 45 minutes. Cool; Peel beets, then slice paper-thin with V-slicer or mandolin, or slice very thinly using sharp knife. Transfer to another small bowl. Cook lobster in large pot of boiling salted water until just opaque in center, about 13 minutes. Drain. Using kitchen shears, cut down center of bottom of lobster shell and pry open; remove meat. Cut meat into ¾-inch cubes. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate). Cook potatoes in small pot of boiling salted water until tender when pierced with knife, about 12 minutes. Drain; cool. Toss lobster, potatoes, celery, lettuce, and ½ cup dressing in large bowl. Fold in avocado, chopped basil and chopped tarragon. Season salad to taste with salt and pepper. Divide salad among 8 plates; garnish with beets, caviar, if desired, egg wedges, and fresh herb sprigs.