Lobster And Caviar Salad With Green Peppercorn Dressing Recipes

LOBSTER AND CAVIAR SALAD WITH GREEN PEPPERCORN DRESSING

Steps:

• Steam or boil lobster (cook it!) for 15 minutes.
• Cut lobster in half; place on a serving platter with caviar, arugula and red lettuce leaves.
• Bruise dressing ingredients, ideally with a mortar. Drizzle onto salad.

SOFT-SHELL CRAB SALAD WITH GREEN GODDESS DRESSING

Steps:

• To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together.
• To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
• Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
• Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels.
• To assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately.

LOBSTER SALAD WITH RED BEETS PETAL AND CAVIAR VINAIGRETTE

Steps:

• Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts
• Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole.
• Preheat oven to 325 degrees Fahrenheit
• Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
• Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside.
• Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper.
• On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette.

POTATO SALAD WITH CREAMY CAVIAR DRESSING

Steps:

• Mix first 3 ingredients in medium bowl to blend. Fold in 1/4 cup caviar. Cover and refrigerate. (Dressing can be prepared 2 hours ahead. Keep refrigerated.)
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Using slotted spoon, transfer potatoes to work surface to cool. Cook beans in same pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Cut beans into 1-inch lengths. Cut potatoes into quarters.
• Combine potatoes, beans, endive, chopped eggs and green onions in large bowl. Add dressing and toss gently to coat. Season generously with salt and pepper. Divide salad among 4 plates. Top each with 1 teaspoon caviar.

CREAMY PEPPERCORN DRESSING

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.

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.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

LOBSTER-STUFFED CABBAGE WITH CAVIAR

Steps:

• Blanch the cabbage leaves in rapidly boiling salted water. When the cabbage is soft, immediately shock in an ice bath. When cool, set aside on a towel to dry.
• Poach the lobsters for eight minutes. Remove the lobster meat from the tails and claws and cut in small pieces, about the size of half a shrimp. Saute quickly in 1 tablespoon butter and Cognac. Season with salt, pepper and cayenne.
• Shell and devein shrimp. Cut in half and saute in 1 tablespoon butter with shallot until shrimp is pink. Season with salt, pepper and cayenne.
• Remove the tough center from the cabbage leaves. When this is done, place 2 pieces of shrimp and 3 pieces of lobster on each cabbage leaf and fold into a package. Transfer to a nonmetallic baking dish and place 1 tablespoon of butter on each cabbage leaf. Season lightly with salt, pepper and cayenne. Refrigerate, if desired. To serve, return to room temperature. Cover and bake in a 350-degree oven for 10 to 12 minutes.
• To serve: Place three stuffed cabbages in the center of each of four warmed plates. Pour beurre blanc sauce around, but not over the cabbages. Garnish the cabbages with caviar. Serve immediately.

COWBOY CAVIAR PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
• Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

LOBSTER CAESAR SALAD WITH GARLIC-LEMON CROUTONS

Steps:

• For dressing:
• Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)
• For salad:
• Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl; cool. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.
• Arrange half of 1 romaine heart on each of 4 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.

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.

LOBSTER SALAD (BRITISH VIRGIN ISLANDS -- CARIBBEAN)

Steps:

• In a large bowl with a cover, mix together the lobster, cucumber, onion, celery & bell pepper, then season to taste with salt & pepper.
• In a small bowl, whisk together the mayo, lime juice & hot pepper sauce, then pour this over the lobster mixture & toss carefully to combine.
• Cover & chill in the refrigerator for at least 1 hour.
• When ready, serve the lobster salad over a bed of salad greens & garnish with lemon slices.

LOBSTER SALAD WITH GREEN BEANS, TOMATOES AND BASIL

Steps:

• In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
• Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
• Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
• Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
• Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
• Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.

GRILLED PEPPERCORN STEAK AND CARAMELIZED PECAN SALAD WITH CABERNET-CHERRY VINAIGRETTE

Steps:

• Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
• Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
• Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
• Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
• Preheat an outdoor grill for very high heat and lightly oil the grate.
• Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
• To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.

GREEN PEPPER SALAD DRESSING

Steps:

• In a bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve over salad greens.