Lobster Salad With Avocado And Sorrel
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Lobster Salad With Avocado And Sorrel
  Lobster    Salad    Avocado  
Last updated 6/12/2012 12:59:46 AM. Recipe ID 22788. Report a problem with this recipe.
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      Title: Lobster salad with avocado and sorrel
      Yield: 4 Servings
      2 tb Olive oil
      2 tb Lemon juice
      1 tb Red wine vinegar
      1 ts Cumin
      1    Red onion - sliced
      3    Ripe avocados - medium dice
      1    Tomato - concasse
      2    Cloves garlic - minced
      3    Chili's - mild - minced
     12    Leaves sorrel - julienned
     15 lg Mint leaves - julienned
      2 tb Olive oil
      2 tb Lemon juice
           Salt and pepper
           Sorrel Vinaigrette:
      1 c  Chopped sorrel - washed
    1/2 c  Parsley leaves - lightly
           Packed - washed
      1 tb Chopped shallot
    1/4 c  Lemon juice
    1/2    To 3/4 cup olive oil
           Salt and pepper - to taste
      2 ea 1 1/2 to 2 -pound lobsters
           For the Court Bouillon:
      2 qt Water
      2 c  White wine
    1/2 c  White wine vinegar
      1 md Onion
      6    Sprigs thyme
      6    Sprigs parsley
    1/2    Lemon
      5    Stalks celery - sliced
      1    Leek - cut in half and
      1    Bulb fennel - sliced
      6    Peppercorns - sliced
  In a blender combine sorrel, parsley, shallot, and lemon juice. Puree
  until liquified. With motor running, slowly drizzle in olive oil.
  Season with salt and pepper. Yield 1 squirt bottle In a bowl mix
  together the olive oil, lemon, red wine vinegar and cumin. Add the
  sliced onions and toss. Cook the onions over the grill until tender.
  Cool and dice. Put onions back in marinade. Set aside. In a bowl
  gently mix together the avocado, tomato, garlic, marinated onions,
  chili=s, sorrel, and mint. Finish with olive oil, lemon juice and
  salt and pepper to taste. Set aside. For the lobster: Twist off the
  claws and joints of the lobster and then twist the tail off the body.
  Slide a blunt dinner knife under the shell of the lobster belly. This
  will keep the body meat flat during poaching. For the Court Bouillon:
  Add all ingredients together and in a shallow pot bring to a boil.
  Reduce to a simmer. Place the claws and body in the poaching liquid
  and cook over a gentle simmer for 10-12 minutes. The claws will take
  2-4 minutes longer than the bodies. Remove from liquid and let cool.
  Crack shells using a mallet or a heavy French knife. Slice the body
  meat on a bias into medallions. Slice the claw meat in half. Any
  extra lobster scraps can be chopped fine and used as a garnish for
  the finished presentation. For the Frisee garnish:
    1 1/2    cups Frisee
      1/2    lemon - juiced 1 tablespoon extra virgin olive oil Salt and
  pepper 2 tablespoons chives - chopped
  Mix all ingredients together. To assemble: Place a 3-inch flan mold
  in the middle of a chilled plate and fill with the avocado mixture.
  Remove mold and cover with 4-5 slices of lobster medallions. Top each
  salad with frisee salad. Drizzle sorrel vinaigrette around the plate.
  Sprinkle excess lobster meat around the plate.
  For the Avocado Salad:

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Recipe ID 22788 (Apr 03, 2005)

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