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Рецепт Lobster And Fiddlehead Ferns With Arugula
by Global Cookbook

Lobster And Fiddlehead Ferns With Arugula
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  Порций: 6

Ингредиенты

  • Yield: 6 servings
  • 2 c. fiddlehead ferns, soaked and thoroughly rinsed to remove sand and dirt
  • 2 1/2 Tbsp. extra virgin extra virgin olive oil
  • 1 1/2 Tbsp. fresh ginger, peeled and finely minced
  • 2 Tbsp. red onion, chopped
  • 1 Tbsp. jalapeno pepper, seeded
  • 1 tsp toasted sesame oil
  • 1 Tbsp. fresh mint, minced
  • 1 1/2 Tbsp. lemon juice
  • 1/2 Tbsp. maple syrup
  • 1 Tbsp. aged balsamic vinegar
  • 2 lb fresh lobster meat, slightly undercooked
  • 1/2 Tbsp. black sesame seeds
  • 1 bn arugula Lemon slices for garnish

Инструкции

  1. Kosher salt and freshly grnd black pepper to taste
  2. Wine SuggestionChampagne, Viognier or possibly Chardonnay
  3. Bring 2 qts of salted water to boil. Blanch fiddleheads 2-3 min till bright green. Remove and drain excess water, plunge into an ice bath for 1-2 min. Drain and set aside.
  4. Heat extra virgin olive oil in a large saute/fry pan over high heat. Saute/fry ginger and onion for 2-3 min. Add in pepper, sesame oil, mint, lemon juice, maple syrup and vinegar. Mix in lobster, sesame seeds and fiddleheads. Heat for 3-4 min.
  5. Season with salt and pepper.
  6. To serve, place arugula in center of large plate. Spoon lobster and fiddlehead on top. Drizzle with pan juices and garnish with lemons.