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.

Tempura fried shrimp with honey and caramalized onion

This is a quite simple dish and also easy to make. The tiger prawns (black tiger shrimp) is dipped in tempura batter, which consists of chilled carbonated water, egg whole, all purpose flour (it is fine if there are few lumps). The batter has to be chilled until it is ready to be used. Once the shrimp is evenly coated, it is put into a deep fryer which is at 350-380*F, as this is the ideal temperature for the shrimp to be cooked and also the batter to reach a golden brown color. Mean while make a dressing of balsamic vinegarette, E.V.olive oil, honey, salt & pepper. Once the dressing is done, mix it with lettuce which could be of any variety.It can be topped with caramalized onion ( jullien onion cooked on high heat with enough oil to coat it).The best time to mix the lettuce with the dressing is right before you serve your guests, as this would wilt the lettuce and hence would turn soggy.