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Categories:
water white wine carrots thyme bay leaves black peppercorns white wine vinegar lobsters red beets beans extra-virgin olive oil balsamic vinegar fresh chervil vinaigrette mixed greens
Viewed: 53 - Published at: 9 years agoIngredients
- 2 1/2 quarts water
- 2 1/2 cups white wine
- 2 chopped carrots
- 1 branch thyme
- 2 bay leaves
- 1 soup spoon black peppercorns
- 1 cup white wine vinegar
- 4 lobsters 1 1/2 pounds each
- 4 large red beets
- 2 ounces French string beans
- 1/2 cup extra virgin olive oil
- 2 teaspoon balsamic vinegar
- 1 tablespoon fresh chervil, chopped
- 3/4 -ounce osetra caviar, for the vinaigrette, plus 1-ounce osetra caviar, for garnish (quenelles)
- 5 small bouquets mixed greens, tied with a sprig of blanched chive
Method
- Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes.
- Yield: 3 quarts
- Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds).
- Remove with a skimmer, and drain.
- When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece.
- Remove the vein.
- Slice 30 medallions and set aside.
- Break each claw under the joint and remove the flesh without breaking it.
- Flesh from the claws should remain whole.
- Preheat oven to 325 degrees Fahrenheit
- Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out.
- Cook them for 1 hour and 30 minutes.
- Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion).
- With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice.
- (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
- Place on the fire a pot of water to boil with a pinch of Hawaiian salt.
- Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow).
- They should be cooked in 3 to 4 minutes depending on quality and size.
- When you bite them they should be soft.
- Once cooked place them quickly in iced water so they keep their color.
- Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion.
- Set aside.
- Caviar Vinaigrette: Mix the olive oil with balsamic vinegar.
- Add the 3/4-ounce caviar and the chervil.
- Mix but do not add salt (there is enough salt in the caviar).
- Add a touch of pepper.
- On the top of the plate, place a bouquet of salad.
- At the bottom forming half a circle, place 5 petals of red beets.
- On the inside place 5 medallions of lobster on top of the petals.
- A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil.
- On the left a bunch of string beans and on the right a tomato rose.
- Coat the lobster medallions with caviar vinaigrette.
