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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.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 29.9mg||9 %|
|Sodium 118.7mg||4 %|
|Potassium 727.9mg||19 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 7.9g||31 %|
|Sugars, other 19.3g|
|Protein 5.2g||7 %|
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Calories per serving: 340
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