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kosher salt lobsters shallots freshly squeezed lime juice mustard extra-virgin olive oil Creme Fraiche lime zest freshly ground black pepper Pernod honey oranges fingerling tarragon chervil fresh chives tomatoes mache lime
Viewed: 74 - Published at: 5 years agoIngredients
- Kosher salt
- Two 1- to 1 1/2-pound lobsters (see Notes)
- 1 teaspoon minced shallots
- 1/4 cup freshly squeezed lime juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1/4 cup creme fraiche
- 1 teaspoon grated lime zest
- Freshly ground black pepper
- 2 tablespoons Pernod
- 2 tablespoons honey
- 2 blood oranges, skin and membrane removed, cut into segments over a bowl and stored in their own juice (use other sweet oranges if blood oranges are unavailable)
- 1/2 pound fingerling or small Red Bliss potatoes, scrubbed
- 2 tablespoons chopped fresh tarragon
- 3 tablespoons chopped fresh chervil
- 2 tablespoons minced fresh chives
- 12 cherry tomatoes or other small sweet tomatoes, cut in half
- 4 small bunches small greens such as watercress or mache, washed and dried
- 1 lime, sliced into 4 wedges
Method
- Pour 1 inch of salted water into a large pot, invert a colander in the pot, and bring to a boil.
- Put the lobsters in the pot and cover tightly.
- Steam for 5 minutes, then open the pot carefully (steam is hot) and, using a pair of tongs, change the lobsters position so they will cook evenly.
- Quickly replace the lid and steam for 5 more minutes.
- Remove the lobsters from the pot and allow to cool.
- Separate the tail, claws, and knuckles from the body of each lobster.
- Save the bodies for lobster stock or discard.
- Remove the lobster meat from the shells, trying to keep it in as large pieces as possible.
- (Shells dont provide as much flavor for stock as lobster bodies, so I discard them.)
- Cut the shelled tails in half lengthwise and remove the digestive tract, the dark vein-like structure.
- Cover and refrigerate the meat.
- To make the vinaigrette, whisk the shallots, 1 tablespoon of the lime juice, and the Dijon mustard together in a small bowl.
- Slowly add 1/4 cup of the olive oil in a steady stream.
- Season with salt.
- Mix the creme fraiche with the lime zest, 1 tablespoon of the limejuice, and the remaining 2 tablespoons olive oil in a bowl.
- Season with salt and pepper.
- Cover and refrigerate.
- Mix the Pernod with the honey and pour over the blood orange sections.
- Let sit for 30 minutes.
- While the blood oranges are soaking, cut the potatoes into 1/2-inch-thickslices.
- Put the slices in a small saucepan and cover with cold water.
- Add 1 1/2 teaspoons salt per quart of water.
- Bring to a boil and simmer until the potatoes are just done, 4 to 5 minutes.
- Drain.
- Toss with 2 tablespoons of the lime vinaigrette and set aside to cool at room temperature.
- Mix the chopped tarragon, chervil, and chives together.
- Right before serving, toss the lobster meat in a bowl with the remaining vinaigrette and 5 tablespoons of the herbs.
- Mix the potatoes with the remaining chopped herbs.
- Put 2 tablespoons of the creme fraiche in the center of each off our plates.
- Overlap the potato slices in a ring on the creme fraiche, Arrange the meat from half a lobster on top of each portion of potatoesstart with the knuckles, then the tail and then the claw (reserve the remaining vinaigrette in the bowl).
- Form a crescent of 6 tomato halves on one side of the lobster on each plate.
- Toss the watercress with the lime vinaigrette left in the lobster bowl.
- Place a bunch of dressed greens on each plate on the side of the lobster opposite the tomatoes.
- Distribute the orange segments around the edges of the plates and drizzle with any remaining syrup.
- Garnish each plate with a wedge of lime, and serve.
