Lobster caesar salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lobstes, steamed or poached | |
| 2 | larges | Hearts Of Romaine Lettuce |
| 1 | cup | Tender White Frisee Lettuce Leaves |
| ½ | pounds | Peeled Celery Root,, cut thin julienne |
| Caesar Dressing (Recipe Follows) | ||
| 1 | cup | Garlic Croutons (Recipe Follows) |
| ¼ | cup | Freshly Shaved Parmesan Cheese |
| Salmon Roe, rinsed and drained | ||
| Fresh Chervil | ||
| 2 | Cloves (2 teaspoons) minced garlic | |
| 3 | Anchovy fillets (1 teaspoon) rinsed and minced | |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Dijon mustard |
| 3 | tablespoons | Fresh lemon juice |
| 1 | large | Egg yolk |
| 5 | tablespoons | Extra virgin olive oil |
| 2 | tablespoons | Freshly grated Parmesan |
| Salt and freshly ground pepper to taste | ||
| ½ | cup | Olive oil |
| 3 | larges | Cloves garlic, crushed with the side of a knife |
| 1 | cup | 1/4-inch square bread cubes cut from good day old bread with crusts removed |
| 1 | tablespoon | Finely minced dry parsley |
| ½ | teaspoon | Freshly grated lemon zest |
Directions
GARNISH
CAESAR DRESSING
GARLIC CROUTONS
Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, chervil and head/tail sections if using and serve immediately.
Caesar Dressing: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper.
Yield: approximately 1 cup
Garlic Croutons: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns. This should take 4 to 5 minutes. Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard. Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels. Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.
Yield: 4 servings
NOTES : 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." Recipe by: JOHN ASH SHOW #JA9757 Posted to MC-Recipe Digest V1 #508 by Bill Spalding <billspa@...> on Mar 10, 1997.