Lobster cocktail
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For the court boullion: | ||
| 2 | gallons | Water |
| 3 | cups | White wine; dry |
| 1 | Onion; peeled and halved | |
| 1 | Carrot; cut into 3 pieces | |
| 1 | Celery stalk cut into 3 pieces | |
| 4 | Cl Garlic; crushed and peele | |
| 12 | Black peppercorns | |
| 1 | Bay leaf | |
| 1 | Sprig fresh thyme | |
| 1 | tablespoon | Salt |
| The lobster: | ||
| 4 | 1-lb lobster | |
| The sauce and garnish: | ||
| 1 | teaspoon | Fresh lemon juice |
| Grated zest from 1/2 lemon | ||
| 1 | teaspoon | Fresh lime juice |
| Grated zest from 1/2 lime | ||
| 1 | teaspoon | Fresh orange juice |
| Grated zest from 1/2 orange | ||
| 1 | teaspoon | Tarragon; chopped |
| 1 | cup | Creme fraiche |
| Salt and pepper | ||
| 1 | Hothouse cucumber | |
| 2 | Heads endive; julienned | |
| 8 | Spears endive | |
| 2 | ounces | Mesclun |
| 12 | Chives | |
Directions
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 ¼ of the cucumber thinly. Julienne the remainder.
Just before serving, mix ¾ 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 ¼ 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.