Cooking Index - Cooking Recipes & IdeasLa Cachette Lobster Salad Recipe - Cooking Index

La Cachette Lobster Salad

Type: Fish, Shellfish
Courses: Salads
Serves: 6 people

Recipe Ingredients

  Saffron Mayonnaise
3/4 teaspoon 3.8mlSaffron threads
6 tablespoons 90mlWater
1/4 teaspoon 1.3mlDried red pepper flakes - (to 1/2 tspn)
4 1/2 tablespoons 67mlMayonnaise
1 1/2 teaspoons 7.5mlChopped garlic
  White Truffle Oil Dressing
2 tablespoons 30mlDijon mustard
5 tablespoons 75mlSherry vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
6 tablespoons 90mlOlive oil
2 tablespoons 30mlWhite truffle oil
  Salad
2   Artichokes
12   Asparagus spears - peeled
  Water - as needed
1/4 lb 113g / 4ozHaricots verts
1/4 cup 59mlOil
1   Carrot - thinly sliced
6   Live lobsters - (1 lb ea)
  Salt - to taste
3 tablespoons 45mlFresh corn kernels
1/2   Cucumber - peeled, diced
2   Shallots - chopped
1 tablespoon 15mlChopped red onion
4 tablespoons 60mlChopped chives
1 tablespoon 15mlLemon juice
1   Pitted avocado - pitted, and
  Cut into 6 wedges
  Radish sprouts - for garnish

Recipe Instructions

For the saffron mayonnaise, combine saffron with water and red pepper flakes in saucepan. Cook over medium-high heat, stirring, until reduced to 1 to 2 teaspoons, about 3 minutes. Cool. Combine saffron mixture with mayonnaise and garlic. Set aside.

For the white truffle oil dressing (which is optional), combine mustard and vinegar with salt and pepper to taste. Whisk in olive oil and truffle oil, blending well. Set aside.

For the salad, place artichokes upright in steamer and steam until tender and outer leaves pull away easily, 35 to 45 minutes. When cool enough to handle, remove leaves, scrape away chokes and cut hearts into small pieces. Set hearts aside. (Save leaves for another use, if desired.)

Microwave asparagus in a covered dish with a little water until tender, 2 minutes. Set aside.

Microwave haricots verts in a covered dish with a little water until tender, about 2 minutes. Cut asparagus and haricots verts into small pieces. Set aside.

Heat oil over medium-high heat and add carrot. Cook until lightly browned, 1 to 2 minutes. Drain on paper towels and set aside.

Bring large pot of salted water to boil. Submerge 2 lobsters and cook 3 1/2 minutes, then plunge into ice water to stop cooking. Repeat in batches with remaining lobsters. When cool enough to handle, remove lobster meat from shell by cracking shells with nutcracker or meat mallet and carefully removing meat. Set aside.

Combine corn, asparagus, haricots verts, cucumber, shallots, onion and chives with lemon juice and Saffron Mayonnaise in large bowl. Divide vegetable mixture evenly and mold with 3-inch ring mold into ring in center of each of 6 plates. Thinly slice avocado wedges and fan around half of each plate. Garnish with fried carrot and sprouts.

Place lobster meat and artichoke hearts in baking pan and heat at 325 degrees until warm, 3 to 4 minutes. Place lobster on top of vegetable mixture. Place artichoke hearts around other half of each plate. Sprinkle salads with Truffle Oil Dressing, if using.

This recipe yields 6 servings.

Each serving: 500 calories; 563 mg sodium; 76 mg cholesterol; 42 grams fat; 16 grams carbohydrates; 22 grams protein; 2.27 grams fiber.

Source:
The Los Angeles Times, 04-12-2000

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