Maine Lobster Salad in Avocado Nest

Submitted by Patrick Jamon, Executive Chef, The Regency Club, Los Angeles

by C&RB Staff (editor@clubandresortbusiness.com)
April 2008
 

Amt Ingredient
4 11/2-lb. steamed Maine lobsters
2 avocados
6 Belgian endives
1 juice of one lemon
2 limes; peel and cut in wedges
1 medium tomato, skinless and finely diced
1 oz. black truffles
2 ozs. truffle juice
1 cup olive oil
1 tbsp. Dijon mustard
1 hardboiled egg (white only – discard the yolk)
to taste white pepper and salt

Procedure:
• Remove and chop the lobster tail meat. Reserve the claw meat whole for plating.
• Thinly slice the endives and place in a bowl of ice water with the juice of one lemon, to retain the color of the endives.
• Segment and set aside the limes for garnish. Remove the skin from the tomato, finely dice the flesh, and set aside for garnish.
• In a blender, add the hardboiled egg white and mustard, and blend in the oil slowly. Once fully blended, stir in the truffle juice and add white pepper and salt to taste.
• Cut the avocados in half, length-wise. Remove the pit and scoop the entire half out of the shells while maintaining the shape of the avocado. Lay the half with the cut-side down and slice width-wise in 1/8” slices. Note: Be sure to maintain the integrity of the avocado half’s shape while slicing. Move the sliced half to your serving plate and fan the avocado into a crescent shape. Surround the avocado with alternatinglime segments and diced tomato.
• Drain and dry the endives and combine them with the lobster meat. Incorporate the dressing, salt and white pepper to taste.
• Fill the nest with the salad and place the claw in the front. Garnish with extra dressing around the plate and slice fresh truffles over the top.