Sunday, February 3, 2008

Lobster salad with Mint oil and petite greens


I started a conversation with my long lost friend on the net, as we were about to say audios amigo, he reminded me that he was going to the farm in arizona which harvested lobsters. That sparked an idea of posting this wonderful recipe that i tried during my stay at arizona. It is not a time consuming process but a simple and easy one that can be done with ease.
Makes 4 portions
Ingredients
Lobster claws 4ea
Extra virgin Olive oil 2.5tsp
White wine 1.5 cup
Salt to taste
Peppercorns whole 1tsp
Thyme 3stems
Shallots chopped 2tsp
Bay leaf 1ea
For the salad:
Basil leaves 1/2cup
Blood beets petite 1/2cup
Lemon zest 1ea
For the Dressing:
Lemon juice 1ea
Mustard 1/2tsp
Blood orange juice 1ea
Extra virgin olive oil 2Tbsp
Salt and pepper to taste
For the Mint oil:
Water 3cups
Extra virgin oilve oil 3/4cup
For garinsh:
Apple (thinly sliced) 1ea
Method:
  • In a shallow pot pour the put the olive oil saute the shallots put the peppercorns and then add the white wine to this.
  • Place the lobster claws in the pan with the liquid and add the bayleaves, thyme add salt, cover it and let in simmer the liquid until it is reduced to 1/4th.
  • Break the claw and extract the meat and keep aside.
  • In a bowl place the mustard add the olive oil and mix thoroughly, gently add the lemon juice and keep whisking and then add in the blood orange juice similarly, saeason and keep it aside.
  • To make the mint oil, pour the water in a shallow pot bring to a boil (have ice bath ready before starting), plunge mint leaves into the boiling water for 25 seconds, and immedietly plundge into the ice bath.
  • Remove the mint leaves patt it dry on a paper towel and place it in a blender, add the extra virgin olive oil and blend it thoroughly
  • Strain it through a cheese cloth or coffee filter.
  • Line a tray with parchment paper and spray it with oil, place the sliced apples on top and place another clean tray flat on top and place it on a hot surface and dry it.
  • When it is ready for service toss the greens in the dressing and place it on the plate. Place the extracted claw meat on the plate and drizzle with the dressing.
  • Drizzle the mint oil around the salad and garnish with the apple slice.

2 comments:

foodgirl said...

Looks delicious. I will put it on my list of recipes to try. Of course, I will probably alter it (just a little) to fit my 'supertaster" taste buds.

Sujith said...

It tastes delicious too if made right. I am sure you are going to enjoy it. Let me know if you make these recipes, and inform me of the end results. I turly enjoy hearing them and also clarifying doubts.