Lobster Veloute With Chilled Lobster Salad And Caviar Recipes

LOBSTER SALAD CANAPES

Steps:

• Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
• While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
• When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
• Top each cucumber round with 1 rounded teaspoon lobster salad.

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.

VELOUTE (USED FOR "LOBSTER ENCHILADAS W/WHITE WINE SAUCE")

Steps:

• ---------BasicRoux-----------.
• Heat the clarified butter or oil in a pan over moderate heat.
• Add the flour all at once.
• Stirring constantly, cook over low heat until the roux is very pale ivory, about 8 minutes.
• ---------WhiteMirepoix--------.
• Cut the vegetables into an appropriate size, based on the cooking time of the dish.
• Add mirepoix to the recipe as directed.
• -----------Sachetd'Espices----------.
• Place all ingredients on a piece of cheesecloth approximately 4 inches square.
• Gather up the edges and tie with butcher's twine, leaving a long tail of string to tie to the stockpot handle.
• A standard sachet d'epices, French for"bag of spices," as with the bouquet garni, should be removed and discarded after enough flavor has been released into the stock or other preparation.
• ----------Veloute-----------.
• Thicken your stock with just enough roux for the proper texture.

SAFFRON LOBSTER SALAD ON GRILLED FINGERLINGS

Steps:

• Cook's Note: Use the leftover lobster meat from the whole lobsters that were cooked in the Grilled Lobster Tails with Green Curry-Mango Dipping Sauce recipe.
• Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat. Turn off the heat and let mixture cool to room temperature. In a small bowl, mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes.
• In a medium bowl, combine the lobster, celery, onion, and chives, and stir together. Add 1/2 cup of the saffron mayonnaise to the mixture and stir well. Season with salt and pepper, to taste.
• Preheat the grill to medium-high. Brush potatoes with oil and season with salt and pepper. Grill potatoes, cut-side down, until golden brown. Turn over and grill for 2 more minutes. Remove potatoes from the grill and place a small dollop of lobster salad on each potato.

LOBSTER SALAD COCKTAIL

Steps:

• Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
• Add lobster meat to mayonnaise sauce and combine.
• Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.

LOBSTER SALAD

Steps:

• In a large bowl, mix together the lobster meat, peppers, celery, onion, mayonnaise and pepper until combined. Chill before serving. Spoon mixture into a ramekins to mold into shape, gently place into center of a plate maintaining it's form.
• slice avocado and place in center of plate.
• Spoon mixture into ramekins to mold into shape and chill.
• Gently place lobster salad filled ramekin on top of sliced avocado being careful to keep salad in its molded form.
• Garnish plate with sliced cherry tomatoes and cocktail sauce.
• Top with fresh arugula.

LOBSTER SALAD ALINEA

Steps:

• Blend oil, lemon juice, and vanilla.
• Combine, lobster, fruits, tomatoes, corn, and basil in a large bowl. Add vinaigrette and toss to coat. Season with salt.
• Chill until ready to serve.

LOBSTER TAIL SALAD WITH MANGO SAUCE

Steps:

• Mango Sauce:.
• Peel mango, remove seeds, and chop flesh. Place in food processor or blender or stick blender mixing container. Add remaining ingredients and mix or blend until smooth.
• Cover and refrigerate until needed.
• Lobster:.
• Bring a large pot of lightly salted water to a rolling boil and drop the tails in, carefully.
• Turn heat down to a simmer and cook until shells are completely red, but being careful not to overcook. Remove and drain.
• Cut along the soft underside of the tail, using a pair of sharp kitchen shears. Ease out the whole tail flesh in one piece. Slice in half, lengthwise. Refrigerate until serving time.
• To Serve:.
• Place one half of tail on plate of baby greens. Top with mango sauce and serve.

SPICY LOBSTER-NOODLE SALAD

Steps:

• Bring a large pot of water to a boil.
• In a small skillet, heat the olive oil; add the garlic, shallots and 1/2 teaspoon of salt.
• Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes; transfer to a medium bowl.
• Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, unti charred all over.
• Transfer to a plate and let cool; peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture.
• Stir in the fish sauce, lime juice, honey,elderflower cordial, sambal oelek and sesame oil, season the dressing with salt.
• Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes.
• Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
• Crack the lobster claws and knuckles and remove the meat.
• Using scissors, cut along the underside of the tail shells and remove the meat.
• Remove and discard the dark intestinal veins from the tails.
• Cut the tails and claws into 1-inch chunks.
• Bring a small saucepan of water to boil.
• In a medium heatproof bowl, cover the cellphane noodles with warm water and let stand until pliable, about 10 minutes.
• Drain the noodles; using scissors, cut them into 3" lengths.
• Add the noodles to the saucepan and cook until al dente, about 1 minute.
• Drain and transfer to a platter.
• Scatter the loster and avocados over the cellophane noodles.
• Drizzle with chile-honey dressing.
• Garnish with peanuts, mint, cilantro and lime wedges and serve right away.
• *Make Ahead: The cooked lobster meat and chile-honeydressing can be refrigerated separatly overnight.
• **Elderflower cordial is a nonalcoholic beverage sold at specialty-food markets and online. The elderflower cordial is made to a traditional recipe from an infusion of freshly picked elderflowers with lots of fresh lemon juice this cordial has a delicate scented taste and makes a lovely refreshing drink when mixed with still or sparkling mineral water.It costs about $9.00 for about 25 ozs online.;).

LOBSTER, GREEN BEAN & RADICCHIO SALAD

Steps:

• To prepare the lobster, separate the claws from the tail. Crack the claws with a rolling pin and pick out the meat. Remove the shell from the lobster tail, cut the tail in half and discard the intestine. Break off the legs then roll a rolling pin over them to push out any meat. Cut all the meat into bite-sized pieces, cover and put in the fridge.
• Put a small saucepan of salted water on to boil. Add the potatoes and simmer for 15 mins until cooked but not broken up. Lift the potatoes out of the water and leave to one side to cool. Add the green beans to the hot water and boil for 3 mins until just cooked. Drain the beans and run under cold water. Put the cooled potatoes and beans in the fridge to chill.
• To make the basil dressing, blitz the pine nuts, most of the basil (saving a few leaves to finish), the garlic and red wine vinegar in a small food processor. With the motor running, slowly drizzle in the olive oil. The dressing should be fairly smooth but still have some texture. Season and set aside.
• When you are ready to serve, cut the potatoes into 1cm-thick slices, put in a bowl and mix with half the dressing. Arrange the radicchio and green beans on two serving plates, top with the potato slices and finally the chilled lobster. Drizzle over the rest of the dressing, top with the reserved basil leaves and serve.