Lobster Salad

Lobster Salad

For Lobster
Amt      Ingredient
5 ozs.    Caribbean lobster tail

Procedure:

• Clean the lobster, then roll it in plastic wrap to form cylinder.
• Poach in 130º water for 8 minutes, then shock.
• Slice medallions.

For Lime Air
Amt       Ingredient
100 g.     lime juice
400 g.     water
3 g.         soy lecithin

Procedure:

• Emulsify lecithin with liquid and pull bubbles off top.

For Hearts of Palm with Stuffed Goat Cheese
Amt       Ingredient
2 ea.        hearts of palm
1 oz.        Humboldt County goat cheese
1 tbsp.     pistachios, toasted and crushed

Procedure:

• Slice fully cooked hearts of palm into desired size, then remove core.
• Whip goat cheese until smooth, then pipe in hearts of palm center; wipe smooth.
• Put crushed pistachios over half of goat cheese.

For Petite Greens with Lime Vinaigrette
Amt        Ingredient
1 oz.         meslun mix
.5 oz.        lime juice
1 tsp.        honey
1.5 ozs.    extra-virgin olive oil
to taste     salt

Procedure:

• Make dressing by whisking oil into honey and lime juice.
• Lightly coat the greens and season with salt to taste.

For Pepper Gelee
Amt       Ingredient
250 g.     red bell pepper, juiced
1 g.         agar agar

Procedure:

• Heat liquid to 180º F., then add agar and mix.
• Pour into mold and chill.
• Cut into desired shapes.

For Pickled Pearl Onions
Amt        Ingredient
4 ea.        pearl onions, peeled
4 ozs.      red wine vinegar
2 ozs.      sugar
.5 tsp.      salt
1 tsp.       coriander, toasted

Procedure:

• Heat vinegar and all other ingredients.
• Cool and cryovac, then hold overnight.

Final plating: See photo.

Submitted by Tony Larsen, Executive Chef, The Country Club of Florida, Village of Golf, Fla.

Tags: recipe exchange the country club of florida tony larsen village of golf fla