|2 pounds||Lobster; (cooked for four|
|8||Asparagus spears; trimmed|
|½||Cucumber; halved lengthwise|
|; and de-seeded|
|Freshly ground black pepper|
|2 cups||Olive oil|
|1||Lime; Juice of|
|Good handful of chopped mixed herbs; such as basil,|
|; tarragon lemon balm|
|1||Hand of garlic; halved|
|1 tablespoon||White wine vinegar|
|1 teaspoon||Grainy mustard|
|5||Anchovy fillets in oil; drained and|
|; coarsely chopped|
|5||Basil leaves; chopped|
|¾ cup||Olive oil|
|1 tablespoon||Hot water|
|4 larges||Sprigs chervil|
FOR THE MARINADE
FOR THE ANCHOVY MAYONNAISE
Two days before serving:
Cook lobster. Crack shells and claws. Mix together all the marinade ingredients in a separate jug or bowl and pour over the lobster. Leave in the refrigerator overnight.
Cook the asparagus in boiling, salted water until just tender. Refresh in cold water and drain. Then cut it into ½-inch dice and reserve. Chop the cucumber into pieces the same size as the asparagus. Make the anchovy mayonnaise: put all the ingredients except the olive oil and hot water in a blender or food processor and whisk together. Add the olive oil; drop by drop, continuing to blend and gradually increasing the addition of the oil to a trickle. Then add the hot water until you have a thick, smooth mayonnaise (it is important to add the oil slowly and steadily in this way, rather than all at once, or you may run the risk of the mixture curdling).
Season with pepper to taste. Reserve.
Just before serving, assemble the tartare: Remove the lobster from the marinade, cut it into cubes of a similar size to the asparagus and cucumber and combine all three together in a bowl. Add the anchovy mayonnaise and season with pepper (the anchovies will probably make the mixture salty enough). Mix thoroughly. To serve, either pile the mixture into shallow bowls or plates of for a neater presentation, place a 2½-inch diameter pastry cutter in the center of each bowl or plate. Pack each ring with the lobster and asparagus mixture, pressing down as you do so. Neaten off the top, then carefully lift off the pastry rings. Garnish each serving of tartare with a good sprig of chervil and serve with the bread.
Yield: 4 servings
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell." Converted by MC_Buster.
Per serving: 6163 Calories (kcal); 603g Total Fat; (86% calories from fat); 177g Protein; 27g Carbohydrate; 863mg Cholesterol; 2770mg Sodium Food Exchanges: 0 Grain(Starch); 23 ½ Lean Meat; 2 ½ Vegetable; ½ Fruit; 119 Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# INE189 Converted by MM_Buster v2.0n.
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