Warm Lobster Salad With Arugula And Truffle Oil Recipes

Steps:

• Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
• Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.

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:

• Peel the large red tomato and puree it in a blender until smooth.
• Drizzle in 2 ounces of olive oil and the balsamic vinegar.
• Season with salt and pepper to taste and pour into a bowl.
• Add the fresh tarragon and set aside.
• In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
• Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
• Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
• Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
• Toss with the warm tarragon dressing and season to taste.
• Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
• Top with the lobster-tomato salad and serve immediately.
• Do not make the dish ahead of time.

Steps:

• Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
• Heat six tablespoons oil in a large, heavy skillet. Add onion and saute over medium heat until wilted. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two. Season to taste with salt and pepper. Set aside, off heat, until ready to serve.
• Beat remaining vinegar with mustard and beat in oil. Put arugula in large bowl and toss with dressing. Arrange arugula on each of six salad plates. To serve, briefly reheat mushroom mixture and spoon on top. Scatter cheese on each portion and serve.

Steps:

• Put the baby arugula into a large bowl.
• Squeeze half a lemon over the arugula and add the zest.
• Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
• If you're adding toasted walnuts, toss those on top as well.
• Drizzle everything in the bowl with truffle oil.
• Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
• Mix all those lovely things together.
• Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!

Steps:

• 1. Kill the lobsters and poach them according to the directions in Poaching Lobster (do not shell the tail meat). Shell the claw meat and cut it lengthwise into 1/4-inch-wide strips. Using heavy kitchen shears, cut away the legs and the thin shell that covers the underside of the tail meat. Cut the tails, with the meat still adhering to the shell, on the diagonal into 1/2-inch-wide slices. Refrigerate the lobster meat.
• 2. Put the lobster stock in a saucepan and bring it to a boil over high heat. Lower the heat slightly and simmer, skimming occasionally, until the stock has reduced to 1/3 cup, about 10 minutes. Put the sauce in a bowl and let it cool slightly. Whisking constantly, slowly drizzle in the vinaigrette. (The recipe can be made to this point up to several hours ahead; refrigerate the sauce).
• 3. To serve, preheat the oven to 550 degrees. Spread the lobster on a baking sheet in a single layer and season it with salt and pepper. Spoon 1/4 cup of the sauce over the lobster. Put the rest in a small saucepan and warm it gently over low heat. Put the lobster in the oven just until warmed through, about 1 minute.
• 4. Put the mesclun in a bowl and toss with the shallot, tarragon, and lemon juice. Toss with 6 tablespoons of the sauce. Mound the salad in the center of 4 dinner plates. Arrange the lobster tail slices in a circle around the salad, with the crescent backs of the shells facing the rim of the plate. Scatter the claw meat over the salad.
• 5. Spoon the remaining sauce over the tail slices and top each one with a small sprig of chervil. Put a large sprig of chervil on top of each salad and serve immediately.

Steps:

• For vinaigrette:
• Preheat oven to 350°F. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. Whisk to blend well. Season with salt and pepper.
• Increase oven temperature to 375°F. Oil large rimmed baking sheet. Arrange onion rings on sheet. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil; toss to coat. Roast until tender and brown, stirring occasionally, about 30 minutes. Drizzle with remaining 1 tablespoon vinegar; toss to coat. Add onions to vinaigrette in bowl. Maintain oven temperature.
• For salad:
• Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and rosemary and toss to combine. Transfer to oven and bake until croutons are golden and crisp, about 10 minutes. Place arugula in large bowl. Add cheese and toss to combine. Transfer vinaigrette to medium saucepan. Stir over medium-low heat until hot. Pour hot dressing over arugula salad and toss to combine. Season to taste with salt and pepper. Top with croutons and serve.