Warm Lobster Salad With Pan Roasted Corn Peas Basil And Shallot Vinaigrette Recipes

CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
• Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

LOBSTER SALAD WITH CORN, SUGAR SNAP PEAS, AND BASIL-MINT OIL

Steps:

• In a 10- to 12-quart kettle bring 8 quarts water to a boil with bay leaves and coarse salt. Plunge 1 lobster into water headfirst and simmer, covered, 12 minutes. With tongs immediately transfer lobster to a bowl to cool. Return water to a boil and cook remaining lobster in same manner.
• When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish if desired and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Transfer claw and tail meat to a large bowl and chill, covered.
• Shuck corn and cut kernels from cobs. Trim sugar snap peas and diagonally cut into 1/4-inch-thick slices. Cut bell peppers into 1- by 1/4-inch-thick strips. Finely chop enough shallots to measure 1/3 cup.
• In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté peas and bell peppers with salt and pepper to taste, stirring, until crisp-tender, about 2 minutes. Transfer sautéed vegetables to a plate and cool completely. Add remaining tablespoon oil to skillet and sauté corn and shallots with salt and pepper to taste, stirring, until just tender, about 2 minutes. Transfer corn mixture to another plate and cool completely. Add all vegetables with salt and pepper to taste to lobster, tossing to combine. Chill salad, covered, until cold and up to 1 day.
• Toss salad with lemon juice and serve with basil-mint oil and lemon wedges.

WARM LOBSTER SALAD

Steps:

• 1. Kill the lobsters and poach them according to the directions in Poaching Lobster (do not shell the tail meat). Shell the claw meat and cut it lengthwise into 1/4-inch-wide strips. Using heavy kitchen shears, cut away the legs and the thin shell that covers the underside of the tail meat. Cut the tails, with the meat still adhering to the shell, on the diagonal into 1/2-inch-wide slices. Refrigerate the lobster meat.
• 2. Put the lobster stock in a saucepan and bring it to a boil over high heat. Lower the heat slightly and simmer, skimming occasionally, until the stock has reduced to 1/3 cup, about 10 minutes. Put the sauce in a bowl and let it cool slightly. Whisking constantly, slowly drizzle in the vinaigrette. (The recipe can be made to this point up to several hours ahead; refrigerate the sauce).
• 3. To serve, preheat the oven to 550 degrees. Spread the lobster on a baking sheet in a single layer and season it with salt and pepper. Spoon 1/4 cup of the sauce over the lobster. Put the rest in a small saucepan and warm it gently over low heat. Put the lobster in the oven just until warmed through, about 1 minute.
• 4. Put the mesclun in a bowl and toss with the shallot, tarragon, and lemon juice. Toss with 6 tablespoons of the sauce. Mound the salad in the center of 4 dinner plates. Arrange the lobster tail slices in a circle around the salad, with the crescent backs of the shells facing the rim of the plate. Scatter the claw meat over the salad.
• 5. Spoon the remaining sauce over the tail slices and top each one with a small sprig of chervil. Put a large sprig of chervil on top of each salad and serve immediately.

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.

ROASTED CORN WITH BASIL-SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 450.
• Toss corn and oil to coat and spread out on a large baking sheet.
• Bake, stirring once, until some kernels begin to brown, about 20 minute
• Combine basil, shallot, vinegar, salt, and pepper in a medium bowl.
• Add the corn; toss to coat.
• Serve warm or cold.

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 SALAD WITH PAN-ROASTED CORN, PEAS, BASIL AND SHALLOT VINAIGRETTE

Steps:

• Bring a large pot of water to a boil. Add lobsters, head first; cover and return water to a boil. Boil, partially covered, 10 minutes or until lobster shells are bright red. Using tongs, transfer lobsters to a large bowl of ice water; cool 2 minutes, and drain. Twist off the claws and tail, and remove meat. Reserve the meat of 4 claws, and cut remaining meat into 1/2-inch pieces. Cut tail meat into 1/4 inch-thick slices, and add to 1/2-inch claw meat pieces. Combine shallots and next 3 ingredients in a small bowl. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Slowly whisk in 4 tablespoons of oil. Set aside. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, and cook 2 to 3 minutes or until beginning to soften. Stir in corn; cook 4 to 5 minutes or until beginning to brown. Add peas, and cook 2 minutes. Stir in the cut claw and tail meat mixture and tomatoes; cook 2 minutes or until lobster is warm. Remove from heat, and stir in 2 tablespoons shallot mixture, basil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Toss salad greens with 2 tablespoons shallot mixture and divide among 4 dinner plates. Top with lobster mixture. Return skillet to medium-high heat. Add reserved, uncut claw meat and remaining shallot mixture. Cook, stirring occasionally, 1 to 3 minutes or until claw meat is thoroughly heated. Top each salad with equal amounts of shallot mixture and reserved claw meat. Serve immediately. Makes 4 servings.