[Update my dinner status], I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Recipe by: Jeremy Miles Gidaly, The Library at the Regency Hotel, NY Make the court boullion by combining the first ten ingredients in a stock pot and bring to a boil. Reduce heat and simmer for 40 minutes. Return to a fast boil and add the live lobsters. Boil for 8 minutes. Remove lobsters and cool. Remove meat from shell and dice into medium size pieces. Mix the juices, zest, tarragon and creme fraiche in a medium bowl. Season with salt and black pepper. Set aside for at least one hour to allow flavors to develop. Assembly and garnish: Slice 1/4 of the cucumber thinly. Julienne the remainder. Just before serving, mix 3/4 cup of the creme fraiche with the lobster meat. In a separate bowl, mix the remainder of the creme fraiche with the julienned cucumber and endive. Line the inside of four martini glasses with overlapping cucumber slices. Place 1/4 of the cucumber-endive salad in the bottom of the glasses, followed by the lobster salad. Top with a few leaves of mesclun. Garnish each glass with 2 endive spears and 3 chives.
Cuisine: Uncategorized
Main Ingredient: Lobster
Tags:
Lobster,
Appetizers,
Seafood,
Corn,
Celery,
Endive,
Carrot,
Onion,
Orange,
Garlic,
Orange Juice,
Pear,
Tarragon,
Wine,
White wine,
Lemon,
Lime
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