Chilled Mousse Of Pike With A Truffle And Lobster Salad Recipes

LOBSTER SALAD

Steps:

• In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

CHILLED LOBSTER SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside.
• Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside.
• Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat.

CHILLED LOBSTER SALAD WITH BASIL-LIME SALSA

Steps:

• In food processor bowl, add 1/2 cup tomato and next 4 ingredients.
• Process until smooth.
• Pour mixture into a medium bowl; stir in 1 1/2 cups tomato and next 5 ingredients; set aside.
• Cut whole kernels from ears or corn to measure 2 cups.
• Combine corn, lettuce and watercress in a large bowl; toss well.
• Add tomato mixture, and toss gently to coat.
• Divide evenly among 4 serving plates; top each with lobster.

WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE

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.

TRUFFLED LOBSTER RISOTTO

Steps:

• Preheat oven to 425°F. Cook lobster in large pot of simmering salted water until cooked through, about 10 minutes. Transfer to bowl of cold water to cool. Drain lobster. Remove meat from shells; reserve shells. Cut meat into 1/2-inch pieces.
• Break shells into large pieces. Place on baking sheet; bake 15 minutes. Blend shells with 1 cup chicken broth in blender until finely chopped. Strain through fine sieve. Reserve lobster broth; discard shells.
• Bring 2 1/2 cups chicken broth to simmer; keep hot. Heat 1 tablespoon truffle oil in heavy large saucepan over medium heat. Add carrots and shallots; sauté 2 minutes. Add rice; stir 2 minutes. Add brandy; reduce heat to medium-low. Simmer until brandy is absorbed, stirring constantly, about 2 minutes. Add lobster broth and 3/4 of chicken broth. Simmer until rice is just tender and mixture is creamy, adding remaining broth by 1/4 cupfuls as needed and stirring often, about 20 minutes. Add lobster and cream; stir until heated through. Remove from heat. Stir in 2 tablespoons truffle oil and chives. Season with salt and pepper.

WARM LOBSTER SALAD WITH ARUGULA AND TRUFFLE OIL

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.

CHILLED CORN SOUP WITH LOBSTER SALAD

Steps:

• For corn soup:
• Heat butter and oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring often, until softened and beginning to brown, about 5 minutes. Add corn; season with salt and pepper. Cook, stirring occasionally, until corn is softened and beginning to brown, 6-8 minutes.
• Add thyme sprigs and 5 cups water to pot. Bring corn mixture to a boil, reduce heat, and simmer until corn is very soft, 6-8 minutes longer; discard thyme sprigs.
• Working in batches, purée corn mixture in a blender until smooth (or use an immersion blender in the pot). Strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Transfer soup to a large bowl, cover, and chill until cold, at least 2 hours.
• For lobster salad and assembly:
• Pour water into a large pot to a depth of 1"; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8-10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.
• Crack lobster shells, pick meat from tail and claws, and cut into bite-size pieces (you should have about 2 cups meat).
• Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper. Add lobster meat, 3 tablespoons celery leaves, and 1 tablespoon tarragon; toss gently to coat. Cover and chill until cold, about 1 hour.
• Divide soup among bowls and top with lobster salad and tarragon and celery leaves. Drizzle with oil and season with sea salt and pepper.
• DO AHEAD: Lobster can be cooked and picked 1 day ahead. Cover and chill. Soup and lobster salad can be made 8 hours ahead. Keep chilled. Toss lobster meat with celery leaves, tarragon, and dressing just before serving.