Side Pannel
Lobster Cocktail
Ingredients List
- For the court boullion:
- 2 ga Water
- 3 c White wine; dry
- 1 Onion; peeled and halved
- 1 Carrot; cut into 3 pieces
- 1 Celery stalk
- -- cut into 3 pieces
- 4 Cl Garlic; crushed and peele
- 12 Black peppercorns
- 1 Bay leaf
- 1 Sprig fresh thyme
- 1 tb Salt
- The lobster:
- 4 1-lb lobster
- The sauce and garnish:
- 1 ts Fresh lemon juice
- Grated zest from 1/2 lemon
- 1 ts Fresh lime juice
- Grated zest from 1/2 lime
- 1 ts Fresh orange juice
- Grated zest from 1/2 orange
- 1 ts Tarragon; chopped
- 1 c Creme fraiche
- Salt and pepper
- 1 Hothouse cucumber
- 2 Heads endive; julienned
- 8 Spears endive
- 2 oz Mesclun
- 12 Chives
Directions
Recipe by: Jeremy Miles Gidaly, The Library at the Regency Hotel, NY Make
the court boullion by combining the first ten ingredients in a stock pot
and bring to a boil. Reduce heat and simmer for 40 minutes. Return to a
fast boil and add the live lobsters. Boil for 8 minutes. Remove lobsters
and cool. Remove meat from shell and dice into medium size pieces.
Mix the juices, zest, tarragon and creme fraiche in a medium bowl. Season
with salt and black pepper. Set aside for at least one hour to allow
flavors to develop.
Assembly and garnish: Slice 1/4 of the cucumber thinly. Julienne the
remainder.
Just before serving, mix 3/4 cup of the creme fraiche with the lobster
meat. In a separate bowl, mix the remainder of the creme fraiche with the
julienned cucumber and endive.
Line the inside of four martini glasses with overlapping cucumber slices.
Place 1/4 of the cucumber-endive salad in the bottom of the glasses,
followed by the lobster salad. Top with a few leaves of mesclun. Garnish
each glass with 2 endive spears and 3 chives.
the court boullion by combining the first ten ingredients in a stock pot
and bring to a boil. Reduce heat and simmer for 40 minutes. Return to a
fast boil and add the live lobsters. Boil for 8 minutes. Remove lobsters
and cool. Remove meat from shell and dice into medium size pieces.
Mix the juices, zest, tarragon and creme fraiche in a medium bowl. Season
with salt and black pepper. Set aside for at least one hour to allow
flavors to develop.
Assembly and garnish: Slice 1/4 of the cucumber thinly. Julienne the
remainder.
Just before serving, mix 3/4 cup of the creme fraiche with the lobster
meat. In a separate bowl, mix the remainder of the creme fraiche with the
julienned cucumber and endive.
Line the inside of four martini glasses with overlapping cucumber slices.
Place 1/4 of the cucumber-endive salad in the bottom of the glasses,
followed by the lobster salad. Top with a few leaves of mesclun. Garnish
each glass with 2 endive spears and 3 chives.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
