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Рецепт Salade De Homard Tiede
by Global Cookbook

Salade De Homard Tiede
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  Порций: 6

Ингредиенты

  • 5 quart Water
  • 1 quart White wine
  • 1 c. White vinegar
  • 1 x Onion, sliced
  • 1 stalk celery
  •     BOUQUET GARNI: (thyme, bay leaf, parsley)
  •     Salt & freshly grnd pepper
  • 3 x 1-1/2 to 2 pound maine lobsters
  • 6 x Jumbo artichokes
  • 1 quart Water
  • 2 x Lemons, juice of
  • 2 Tbsp. Oil
  •     Salt
  • 18 x Asparagus spears
  • 2 stalk celery (white, tender ones only)
  • 1 sm Avocado
  • 3 sm Belgium endives, quartered
  • 2 x Shallots, minced
  • 1 x Clove (small) garlic, pureed
  • 2 Tbsp. Xeres (sherry) vinegar
  • 1 tsp Dijon mustard
  • 1 x Egg yolk
  • 6 Tbsp. Extra virgin olive oil
  •     Coral from the lobsters
  • 1 Tbsp. Each: fresh parsley, tarragon, & chives

Инструкции

  1. Combine all ingredients except the lobsters, place over high heat, and boil for 10 min. Add in the lobsters to the boiling liquid and cook for 8 min. Remove the lobsters from the liquid and allow them to cold. When cold sufficient to handle, make a small incision between the eyes to let out the excess water. Cut all the leaves around the artichokes till only the bottoms remain. Quickly place the bottoms in a qt of water with the lemon juice, oil, and a generous healthy pinch of salt. Cook for 10 min.
  2. Parboil or possibly steam the asparagus spears till barely al dente. Peel the celery and cut in small julienne, then blanch till barely cooked. In a blender, combine shallots, garlic, Xeres vinegar, mustard & egg yolk. Blend thoroughly. Add in oil, one tbs. at a time, till thoroughly incorporated. Add in the hot coral from the lobsters & the fresh herbs. PRESENTATION: Crack the lobster tails & slice; crack the lobster claws & keep them whole. Peel the avocado & cut into 12 thin slices. Arrange the slices around artichoke bottoms. Fill the bottoms with lobster slices, decorate with the meat from claws, and the celery julienne. Add in asparagus spears & quartered endive.
  3. Pour the lukewarm DRESSING over the lobster & artichoke. Make the sauce at the last minute. Have your artichoke filled lobster on each place prepared, as well as the garnish. This delicious sauce is a delicate one, & it will separate if left to stand indefinitely.
  4. L 'ETOILE
  5. PRESENTATION IS ESSENTIAL.