Behind the Recipes

Maine Lobster Salad by Chef Andrew Masciangelo

PREPARATION:

Court Bouillon:
1. Combine Bouillon ingredients in a large stock pot and bring to a boil and then simmer gently for 30 minutes.

2. Strain though chinois. Use this liquid to poach lobsters. It can be reused up to 3 times within 5 days.

Cured Lemon Zest:
1. Cut the lemons into quarters length-wise and toss in a bowl with the salt and sugar.

2. Put into an airtight container and leave in a cool place for a month.

Lobster Salad:
1. Bring the court bouillon up to a boil then turn down to a simmer. Poach the lobsters in the court bouillon for five minutes. Remove the lobsters and let rest until cool enough to handle.

2. Cut the avocado in half and remove the pit. Scoop out the flesh with a spoon. Place the avocado in a blender with salt, pepper and juice of half of a lemon. Blend until smooth and set aside.

3. Do not do this too far in advance because the avocado will oxidize (turn brown).

4. Remove the shell from the lobster tail and cut in half length-wise, removing the vein. Remove the claws from the shell and also the knuckles. Refrigerate.

5. On a warming tray, season the lobster meat with extra virgin olive oil, salt and pepper, and a little lemon juice. Warm the lobsters in an oven for about thirty seconds, just to take the chill off.

6. Slice the radish into thin disks and season with salt and pepper, lemon juice and extra virgin olive oil. Arrange on the plates.

7. Toss the micro greens in a bowl with a splash of lemon juice, extra virgin olive oil, salt and pepper and arrange on plates. Place 1/2 a warmed lobster around the micro greens on each plate.

8. Put a quenelle of the avocado on top of the salad with some strips of the cured lemon zest.

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