Рецепт Lobster And Beet Salad
Ингредиенты
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Инструкции
- In a large stockpot, bring 2 inches of salted water to a boil. Add in lobsters, cover, and steam for 10 min. Remove lobsters from pot, and set aside to cold.
- Remove the meat from the claws. Shell and devein the tails. Cut each of the tails in half lengthwise. Cut each half in half lengthwise; set aside (the lobster can be prepared a few hrs in advance and kept, refrigerated, covered with damp paper towels and plastic wrap).
- Preheat the oven to 350 degrees with the rack positioned in the center.
- Wrap red beets in parchment paper and aluminum foil with a healthy pinch of salt and pepper, and three sprigs of thyme. Repeat with the golden brown beet. Place on a baking sheet, and roast till fork-tender, 1 to 1 1/2 hrs. Set aside till cold sufficient to handle.
- Peel beets. Place in a food processor fitted with the metal blade. Drizzle with 2 Tbsp. sherry-wine vinegar and 1 Tbsp. walnut oil. Season with salt and pepper. Process till finely minced; transfer to a medium bowl, and set aside.
- Thinly slice the golden brown beet. Fan the slices out on a plate. Drizzle with remaining 2 tsp. sherry-wine vinegar and 1 tsp. walnut oil; set aside for garnish.
- To make the Fried Leeks: Wash the leeks in a medium bowl of cold water. Drain, and dry well with paper towels. Heat oil in a deep saucepan to 300 degrees on a deep-frying thermometer. Carefully add in leeks to the oil, and cook till light-golden. Remove, and drain on paper towels. Lightly season with salt.
- To make the Horseradish Cream: In a small bowl, whisk together the cream, horseradish, and vinegar. Season with salt and pepper. Stir in chives.
- Season lobster meat with salt and pepper. Lightly drizzle with vinegar and walnut oil. Place a small mound of red beets in the center of each plate. Arrange lobster on top of beets. Garnish each plate with a few slices of golden brown beets. Top with fried leeks. Spoon the horseradish cream around the perimeter of the plate.
- This recipe yields 6 servings.