Poached Peach And Lobster Salad W/raspberry Vinaigrette

Poached Peach And Lobster Salad W/raspberry Vinaigrette Ingredients

LOBSTER	1/2 Cinnamon stick
Court Bouillon	2 c Water
2 ( 1 1/2 lb) lobsters	2 c Sugar, granulated
3 Leeks, coarsely chopped	4 Cloves
4 Shallots, or red onions	3 Firm peaches, peeled
1 Fennel head, coarsely	1 Head frisee or red oak leaf
1 Carrot, sliced	Lettuce torn
1 Sprig fresh thyme	DRESSING
1 Sprig fresh rosemary	4 Small shallots, finely diced
1 Sprig fresh parsley	1/2 ts Garlic, minced
1 Head garlic	2 tb Raspberry vinegar
7 c Cold water	1/2 c Extra virgin olive oil
8 White peppercorns	Salt and white pepper to
1 tb Salt	GARNISH
Zest of 1 lemon	1/2 c Whipping cream
1 c White wine	1/2 ts Cinnamon, ground
SALAD

Instructions for Poached Peach And Lobster Salad W/raspberry Vinaigrette

LOBSTER: Combine all ingredients for court bouillon. Bring to boil. Add lobsters and cook for 12 minutes. Remove lobsters from stock and place them in a large bowl of ice water to cool down quickly. Once cool, clean lobsters by cracking the claws and removing meat. Twist tail to separate from head, and with scissors, cut shell down the middle. Remove the meat whole. Slice 1/4 inch thick medallions, slicing against the grain of the tail. Each portion should 1 claw and 4 medallions. SALAD: In a saucepot, bring water and sugar slowly to a boil, dissolve sugar. Add cloves and cinnamon. Boil 2 minutes. Slice two peaches into sections and place into hot poaching syrup, reserving third peach. Remove from heat and allow to steep for approximately 5 minutes or until tender. Drain well. Combine sliced peaches and lettuce in a mixing bowl. Dice remaining peach and reserve. Place shallots, garlic and vinegar in a small mixing bowl and slowly whisk in olive oil. Adjust seasoning to taste. Place cream in a bowl and beat with electric mixer. Slowly add cinnamon. Continue beating until stiff. Add lobster and shallot -dressing to the lettuce and peaches. Gently toss together. Divide into four portions and place in the center of the plate. Spoon the cinnamon cream on top of salad or on the he side and garnish with diced peaches. Drizzle any extra vinaigrette on or around salad if desired. Serve cold. Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in Ontarios Wine Country Posted to MM-Recipes Digest by "Cindy Hartlin" on Sep 28, 1999

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bouillon	Carrot	Cinnamon	Cloves
Cream	Extra Virgin Olive Oil	Fennel	Garlic
Leek	Lemon	Lettuce	Lobster
Parsley	Peach	Peppercorn	Raspberry
Red Onion	Rosemary	Salt	Shallot
Sugar	Thyme	White Pepper	White Wine

Appetizers Seafood Entertain Salads Corn Cream Carrot Olive oil Onion Red Onion Parsley Peach Garlic Shallot Raspberry Vinegar Wine White wine Lemon Lettuce Seafood-Other Lunch

for flavor and categorization

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