Tomato And Lobster Salad With Avocado Relish And Shellfish Aioli Recipes

TOMATO AND LOBSTER SALAD WITH AVOCADO RELISH AND SHELLFISH AIOLI

Steps:

• To make aioli, reduce stock down to 2 tablespoons and cool. In a mixing bowl combine yolk and stock with a whip, season with salt and pepper. While mixing, slowly add the oil in a steady stream until fully incorporated being careful not to add the oil to fast. Taste and adjust seasoning, reserve.
• For the salad cut tomatoes in half widthwise, cut bottom flat so that the tomato will stand upright. Slice lobster into bite size pieces and lay out on a sheet pan. Remove avocado skin and stone, slice into 1/8-inch slices. Lay avocado out on a sheet pan. Drizzle with extra virgin olive oil, lemon juice and sprinkle with teaspoon zest, basil, shallot, salt and pepper.
• Place a spoonful of aioli in the middle of each plate. Place tomato button in center of aioli, top with 3 to 4 slices of avocado and then 1/4 of the lobster. Place top of tomato on top so that it is reassembled. Garnish with baby greens and serve.

GRILLED LOBSTER AND AVOCADO SALAD

Steps:

• In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
• Bring a large pot of salted water to boil.
• Preheat grill to high or preheat the broiler.
• Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
• Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
• Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
• In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
• Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.

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.

LOBSTER AVOCADO SALAD

Steps:

• Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
• Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
• Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.