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November 02, 2017
Maine Lobster Salad with Avocado, Grapefruit, and Tarragon Vinaigrette Recipe
By: The Culinary Institute of America
4 saladsIngredients:Maine lobster, boiled and shelled 1 ea. dice tail ¼-inchTarragon Aioli (recipes follows) ½ cupTarragon, minced 1 Tbsp.Celery, diced fine ¼ cupScallion, minced 2 Tbsp.Green apples, diced fine 3 Tbsp.Boston lettuce, cleaned 1 hd.Grapefruit, supremes 2 ea.Avocado, peeled, sliced 2 ea.Olive oil as needed Lemon juice as neededTarragon aioli Egg yolk 1 ea.Water 1 Tbsp.Garlic clove, minced fine 1 ea.Kosher salt ½ tsp.Olive oil ½ cupApple cider vinegar 1 Tbsp.Tarragon, minced 2 Tbsp.Directions:
Step 1For the lobster: Bring two gallons of water to a boil, and drop the lobster into the water; boil the lobster for 11 minutes and then remove and place in a large bowl of ice to cool down.Step 2For the tarragon aioli: In a large bowl, combine the egg yolk, 1 tablespoon water, garlic, and the salt and whisk to combine. Slowly whisk in the olive oil while dripping the oil in slowly to form an emulsion. Whisk in the rest and add the cider vinegar and fresh tarragon. Chill.Step 3For the lobster salad: Combine the aioli, tarragon, celery, scallion, and green apples in a bowl and toss to combine. Add the diced lobster and fold in gently. Chill for 10 minutes.Step 4For the composed salad: Prep the Boston lettuce, grapefruit, and avocado and chill for 30 minutes. Remove and set the plates with the Boston lettuce as the base, three segments of the grapefruit, and a small fan of avocado. Drizzle with olive oil and lemon juice. Form the lobster salad into a ½-cup mold and place on the center of the plate. Garnish with lobster claw and a sprig of tarragon.
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