Lobster And Caviar Salad With Green Peppercorn Dressing Recipes

TEXAS CAVIAR I

Steps:

• In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

LOBSTER-STUFFED CABBAGE WITH CAVIAR

Steps:

• Blanch the cabbage leaves in rapidly boiling salted water. When the cabbage is soft, immediately shock in an ice bath. When cool, set aside on a towel to dry.
• Poach the lobsters for eight minutes. Remove the lobster meat from the tails and claws and cut in small pieces, about the size of half a shrimp. Saute quickly in 1 tablespoon butter and Cognac. Season with salt, pepper and cayenne.
• Shell and devein shrimp. Cut in half and saute in 1 tablespoon butter with shallot until shrimp is pink. Season with salt, pepper and cayenne.
• Remove the tough center from the cabbage leaves. When this is done, place 2 pieces of shrimp and 3 pieces of lobster on each cabbage leaf and fold into a package. Transfer to a nonmetallic baking dish and place 1 tablespoon of butter on each cabbage leaf. Season lightly with salt, pepper and cayenne. Refrigerate, if desired. To serve, return to room temperature. Cover and bake in a 350-degree oven for 10 to 12 minutes.
• To serve: Place three stuffed cabbages in the center of each of four warmed plates. Pour beurre blanc sauce around, but not over the cabbages. Garnish the cabbages with caviar. Serve immediately.

LOBSTER AND CAVIAR SALAD WITH GREEN PEPPERCORN DRESSING

Steps:

• Steam or boil lobster (cook it!) for 15 minutes.
• Cut lobster in half; place on a serving platter with caviar, arugula and red lettuce leaves.
• Bruise dressing ingredients, ideally with a mortar. Drizzle onto salad.

JAMES BUDROS'S LOBSTER AND SCALLOPS WITH BEURRE BLANC

Steps:

• Drop the lobsters into boiling water, cover closely and cook about 10 minutes. Drain.
• Trim off the tough ends of each endive and trim away any brown spots. Cut each endive crosswise in half. Cut each half lengthwise into thin slices. Cut the slices into very thin julienne strips. There should be about four cups.
• Trim off the ends of the leek or leeks. Cut the leeks crosswise, green part and all, into two-inch lengths. Cut each length into very thin julienne strips. There should be about four and one-half cups.
• Heat four tablespoons of the butter in a heavy skillet and add the leeks. Cook, stirring, about 10 minutes. Add the endive, stirring to blend. Add the salt and pepper. Cover closely and cook, stirring occasionally, about three minutes.
• Meanwhile, put the scallops in a small skillet and add the wine. Bring to the boil and cook, stirring occasionally, about one minute. Drain the scallops, reserving the cooking liquid. There should be about one-quarter cup.
• Heat one tablespoon of butter and add the shallots. Add the vinegar, and cook until almost reduced. Add the reserved scallop cooking liquid. Cook until liquid almost evaporates. Add the cream, salt and pepper, and bring to the boil. Cook down until reduced almost by half. Add the remaining eight tablespoons butter, a little at a time, to the sauce, stirring with a wire whisk.
• Pull apart and crack the lobsters, removing the meat from the tails and claws. Cut the meat into neat, bite-size cubes.
• When ready to serve, transfer the hot endive and leek mixture to a warm serving dish. Arrange the lobster pieces over the center of the vegetables. Arrange the scallops around the lobster meat. Spoon the sauce equally over the scallops and lobster meat. You may garnish the top of this with the tip of the lobster heads, arranging them beak to beak. Serve on six warm dinner plates. Top each serving with a teaspoon of caviar.

POOR MAN'S CAVIAR

Steps:

• Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.