La Cachette Lobster Salad

Recipe Ingredients

		Saffron Mayonnaise
3/4 teaspoon	3.8ml	Saffron threads
6 tablespoons	90ml	Water
1/4 teaspoon	1.3ml	Dried red pepper flakes - (to 1/2 tspn)
4 1/2 tablespoons	67ml	Mayonnaise
1 1/2 teaspoons	7.5ml	Chopped garlic
		White Truffle Oil Dressing
2 tablespoons	30ml	Dijon mustard
5 tablespoons	75ml	Sherry vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Olive oil
2 tablespoons	30ml	White truffle oil
		Salad
2		Artichokes
12		Asparagus spears - peeled
		Water - as needed
1/4 lb	113g / 4oz	Haricots verts
1/4 cup	59ml	Oil
1		Carrot - thinly sliced
6		Live lobsters - (1 lb ea)
		Salt - to taste
3 tablespoons	45ml	Fresh corn kernels
1/2		Cucumber - peeled, diced
2		Shallots - chopped
1 tablespoon	15ml	Chopped red onion
4 tablespoons	60ml	Chopped chives
1 tablespoon	15ml	Lemon 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.