Fresh Tarragon Oil Recipes

LOBSTER GELEES WITH FRESH TARRAGON OIL

Steps:

• Cook lobsters and make stock:
• Bring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.
• When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 2 quarts water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 6 cups, about 1 1/2 hours.
• While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.
• Make gelées:
• Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 2 3/4 cups stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 1/4 cup stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 2 1/2 cups stock.
• Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.
• To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon oil .

FRESH SPINACH AND TARRAGON SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Combine the spinach, egg and bacon.
• Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.

CHICKEN WITH FRESH TARRAGON PESTO

Steps:

• Preheat oven to 450. Process the first 6 ingredients in a food processor until finely minced. With the motor running, add the oil through the tube, and process to a coarse paste. Season with salt and pepper.
• Oil a large baking sheet. Pat the chicken dry and sprinkle with salt and pepper on both sides. Spread the pesto over the chicken, coating both sides. Arrange chicken, skin side up on the baking sheet. Bake chicken until tender about 30 minutes.

FRESH TARRAGON OIL

Steps:

• Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.