ASPARAGUS, ARTICHOKE AND LOBSTER SALAD.
Preparation time 1 hour plus chilling
total cooking time 35 minutes
serves 4
Ingredients
Court Bouillon
1 large carrot, thinly sliced
2 onions thinly sliced
2 stalks celery, thinly sliced
1 leek, white part only, thinly sliced
3 spring of fresh thyme
1 bay leaf
10 black peppercorn
2 cups white wine
¼ cup salt
3 uncooked lobster tails
24 spears asparagus
1/3 cup salt, extra
Dressing
¼ cup sherry vinegar
1 shallot, finely chopped
¼ cup walnut oil
½ cup vegetable oil
1 table spoon chopped fresh chervil or chives
4 large artichoke hearts, from a jar
some chervil to garnish.
One) to make the court bouillon , place all the vegetables with the thyme,bay leaf, peppercorn and wine in a large stock pot and bring to boil.
Cook for 5 minutes on high heat.
Add the salt 4 quarts of water and bring to boil again, add the lobster tails bring to a boil and cook for 12 minutes. Remove the stockpot from the heat and allowing the lobster to cool.
Two) When the lobster is cool enough to handle, remove it form the bouillon.
Discard the bouillon. Remove the lobster meat in a entire piece.
Removing lobster tail meat
This technique makes it easy to present the lobster tail meat in neat, elegant portion.
Turn the lobster on its tail.
Using kitchen scissors , cut lengthwise down each side of the belly.
Pull the soft under shell back, exposing the meat.
Pull the meat from the shell, keeping it in a single portion.
Cover and refrigerate.
Three) Cook the asparagus , tie the spears in a bundles of six and cook in 4 quarters of salted water
when soft to the touch place the asparagus in a bowl with ice water to stop the cooking process.
Four) For the dressing , whisk together the shallot and the vinegar. Gradually whisk in the oils, then the chives. Season set aside. Rinse the artichokes well, toss them in the dressing and set aside, do the same with the asparagus and set aside.
Arrange the lobster tails on a fancy serving plate with the artichoke, the asparagus .
Sprinkle with the remaining dressing and serve at once.
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