Lobster Caesar Salad

Recipe Ingredients

2 lbs	908g / 32oz	Lobsters (1-3/4 to 2 lb) steamed or poached until just done
2		Hear romaine lettuce (large)
1 cup	40g / 1.4oz	Tender white frisee lettuce leaves
1/2 lb	227g / 8oz	Celery root - peeled cut into thin julienne
		Garnish
1 cup	30g / 1.1oz	Garlic croutons
1/4 cup	36g / 1.3oz	Freshly shaved parmesan cheese
		Salmon caviar - rinsed
		Chervil sprigs
		Caesar Dressing
2		Garlic - minced
3		Anchovy fillets - rinsed and minced
1 teaspoon	5ml	Worcestershire sauce
1 teaspoon	5ml	Dijon mustard
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Egg yolk (large)
5 tablespoons	75ml	Extra virgin olive oil
2 tablespoons	30ml	Freshly grated parmesan
		Salt and freshly ground pepper to taste
		Garlic Croutons
1/2 cup	118ml	Olive oil
3		Garlic - smashed
1 cup	237ml	Bread cubes - 1/4 inch cubes
1 tablespoon	15ml	Dry parsley - finely minced
1/2 teaspoon	2.5ml	Lemon zest - freshly grated

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds lobsters (1-3/4 to 2 lb)

-- steamed or poached until just done

2 large hear romaine lettuce

1 cup tender white frisee lettuce leaves

1/2 pound celery root -- peeled

-- cut into thin julienne

***GARNISH***

1 cup garlic croutons

1/4 cup freshly shaved parmesan cheese

salmon caviar -- rinsed

chervil sprigs

***CAESAR DRESSING***

2 cloves garlic -- minced

3 anchovy fillets -- 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

***GARLIC CROUTONS***

1/2 cup olive oil

3 cloves garlic -- smashed

1 cup bread cubes -- 1/4 inch cubes

1 tablespoon dry parsley -- finely minced

1/2 teaspoon lemon zest -- freshly grated

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

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."

Garlic Croutons:

Cut from good day old bread with crusts removed.

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 air tight if not using immediately

Source:
JOHN ASH SHOW #JA9757

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.