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Name: Lobster Cocktail
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Grated zest from 1/2 lemon; 1 ts Fresh orange juice; 1 tb Salt; 1 ts Fresh lime juice; Grated zest from 1/2 lime; Grated zest from 1/2 orange; 1 ts Tarragon; chopped; 1 Hothouse cucumber; 2 ga Water; The lobster:; 1 Sprig fresh thyme; Salt and pepper; 12 Black peppercorns; The sauce and garnish:; 8 Spears endive; 1 Onion; peeled and halved; 1 Celery stalk; For the court boullion:; 1 Bay leaf; 1 ts Fresh Lemon Juice; 12 Chives; 1 c Creme fraiche; 1 Carrot; cut into 3 pieces; 2 oz Mesclun; 3 c White wine; dry; 4 1-lb lobster; 2 Heads endive; julienned; 4 Cl Garlic; crushed and peele

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INGREDIENTS

Grated zest from 1/2 lemon
1 ts Fresh orange juice
1 tb Salt
1 ts Fresh lime juice
Grated zest from 1/2 lime
Grated zest from 1/2 orange
1 ts Tarragon; chopped
1 Hothouse cucumber
2 ga Water
The lobster:
cut into 3 pieces
1 Sprig fresh thyme
Salt and pepper
12 Black peppercorns
The sauce and garnish:
8 Spears endive
1 Onion; peeled and halved
1 Celery stalk
For the court boullion:
1 Bay leaf
1 ts Fresh Lemon Juice
12 Chives
1 c Creme fraiche
1 Carrot; cut into 3 pieces
2 oz Mesclun
3 c White wine; dry
4 1-lb lobster
2 Heads endive; julienned
4 Cl Garlic; crushed and peele

Servings

INSTRUCTIONS

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.

NOTES

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Lobster Cocktail

Grated zest from 1/2 lemon
1 ts Fresh orange juice
1 tb Salt
1 ts Fresh lime juice
 Grated zest from 1/2 lime
 Grated zest from 1/2 orange
1 ts Tarragon; chopped
1 Hothouse cucumber
2 ga Water
 The lobster:
 cut into 3 pieces
1 Sprig fresh thyme
 Salt and pepper
12 Black peppercorns
 The sauce and garnish:
8 Spears endive
1 Onion; peeled and halved
1 Celery stalk
 For the court boullion:
1 Bay leaf
1 ts Fresh Lemon Juice
12 Chives
1 c Creme fraiche
1 Carrot; cut into 3 pieces
2 oz Mesclun
3 c White wine; dry
4 1-lb lobster
2 Heads endive; julienned
4 Cl Garlic; crushed and peele

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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Nutrition

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Serving Size: 1 Serving (372g)
Recipe Makes: 4 Servings

Calories: 340
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 340

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