Lobster Salad With Red Beets Petal And Caviar Vinaigrette Recipes

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VICHYSSOISE OF KUMUMOTO OYSTERS AND ROYAL STERLING CAVIAR



Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

8 Kumumoto oysters
1 tablespoon butter
1 tablespoon chopped leeks
1 small Yukon gold potato, peeled and cut into small dice
1 cup cold water
Salt
2 tablespoons heavy cream
1/2 cup packed fresh spinach, blanched and squeezed to remove excess water
5 tablespoons creme fraiche
1 1/4 sheets silver gelatin, bloomed
1/4 sheet gelatin, bloomed
American farm-raised white sturgeon caviar, for garnish (recommended: Royal Sterling)
Chive blossoms, for garnish
Fresh dill, for garnish

Steps:

  • Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Clean the bottom shells very well and reserve them for later.;
  • To make the vichyssoise base: Heat the butter and leeks in a small saucepan over low heat and cook until the leeks are softened but not browned. Add the potatoes and water and simmer until the potatoes are tender. Chill and season with salt. Pour into a blender and puree with the cream and blanched spinach to get a light mint green color. Strain through a fine-mesh sieve.
  • To make the mousse: Whisk the creme fraiche to soft peaks in a mixer. Heat 1/2 cup of the vichyssoise base in a medium saucepan. Add the bloomed gelatin to the base. Fold in the whipped creme fraiche and 1/2 cup more of vichyssoise base.
  • To make the oyster glaze: Bring 3 tablespoons of the reserved oyster juices to a boil in a small saucepan. Strain through a coffee filter. Add the bloomed gelatin to the liquid. Let cool but not enough to set.
  • To finish: Fill the 8 reserved oyster shells about 3/4 full with the vichyssoise mousse and set an oyster on top. Keep cool and brush with the still-liquid oyster glaze. Repeat the brushing until the whole oyster has a shine to it. Garnish with a quenelle of caviar, chive blossom, and dill.

LOBSTER AND CAVIAR ON TOAST POINTS



Lobster and Caviar on Toast Points image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 8

1 fresh Maine lobster tail (cooked)
1 loaf Pane Di Mie or egg bread
1 bag Arugula
1 head garlic
1 cup mayonnaise
1/2-cup fresh chives (diced)
1 lemon
1 oz. Sevruga caviar

Steps:

  • Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
  • Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
  • In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
  • Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
  • Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.

LOBSTER BEET SALAD



Lobster Beet Salad image

Provided by Food Network

Time 1h11m

Yield 4 servings

Number Of Ingredients 11

3 shallots, sliced
2 tablespoons champagne vinegar
1/4 cup olive oil
Salt and pepper
1 vanilla bean, split and scraped
3/4 pound beets, roasted, peeled, and quartered
2 heads frisee
1/4 cup pine nuts
1 sprig tarragon, leaves removed
1 sprig chervil, leaves removed
2 (1-pound) lobsters, cooked, meat removed, and halved

Steps:

  • In a large bowl, marinade the shallots in the Champagne vinegar for 5 minutes. Add the olive oil. Season with salt and pepper. Add vanilla seeds. Stir to combine the ingredients, taste, and adjust the seasonings.
  • Add the beets and frisee to the dressing. Divide the dressed frisee and beets between 4 plates. Sprinkle with the pine nuts and herb leaves. Top with half a lobster for each plate, and spoon on extra dressing.

LOBSTER AND CAVIAR SALAD WITH GREEN PEPPERCORN DRESSING



Lobster and Caviar Salad With Green Peppercorn Dressing image

From Citysuper, a gourmet grocery store in Hong Kong. I have modified it slightly for better measurements. Very simple steps.

Provided by Just Happy

Categories     Salad Dressings

Time 25m

Yield 1 salad platter, 4 serving(s)

Number Of Ingredients 13

1 whole lobster
2 teaspoons caviar
1 cup red leaf lettuce
1 cup arugula leaf
2 tablespoons extra virgin olive oil
1/2 cup onion, finely diced
1 teaspoon mustard
1 dash fine brown sugar
1/2 teaspoon honey
1 tablespoon brown rice vinegar
6 pieces green peppercorns
flaked sea salt, to taste
fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 107.9, Fat 7.2, SaturatedFat 1, Cholesterol 35.6, Sodium 128.9, Carbohydrate 3.4, Fiber 0.5, Sugar 1.8, Protein 7.5

PAN-SEARED FLORIDA POMPANO AND SPINY LOBSTER IN SQUAB CONSOMME, AND POACHED FOIE GRAS



Pan-Seared Florida Pompano and Spiny Lobster in Squab Consomme, and Poached Foie Gras image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 29

1 tablespoon butter
4 pompano fillets, bloodline removed
Salt and white pepper, for seasoning
Squab Consomme, recipe follows
4 (1-ounce slices) foie gras
1 cup celeriac, chiffonade
1 small black truffle, julienned
2 bulbs spring garlic, shaved fine
2 spiny lobster tails, poached until medium rare and sliced into 1/4-inch medallions
2 spiny lobster tails, poached until medium rare and sliced into 1/4-inch medallions
Sprigs chervil, for garnish
2 squab, boned, breast and leg meat reserved for Squab Consomme, recipe follows (may substitute 1 duck, prepared the same way)
1 cup peeled and chopped carrot
1 cup peeled and chopped onion
1 cup peeled and chopped celeriac
4 cups chicken stock
15 whole white peppercorns
Sprig thyme
Sprig rosemary
4 squab breast and leg meat, reserved from above
4 egg whites, lightly beaten
1 stalk fresh lemon grass, chopped
5 star anise, crushed
1/3 cup sherry vinegar
1 small beet, peeled and chopped
1 cup peeled and chopped carrot
1 cup peeled and chopped onion
1 cup peeled and chopped celeriac
Squab Stock, see recipe above

Steps:

  • In a large saute pan or skillet, melt the butter over medium-high heat. Season the pompano with salt and white pepper. Place the fish, skin-side down, in the pan and sear for 2 minutes. Turn fish and cook 1 minute longer. Remove from heat.
  • In a small saucepan warm approximately 1 cup of Squab Consomme over low heat, but do not allow to simmer. Add the foie gras and cook for about 4 minutes.
  • In the bottom of four shallow bowls, arrange the celeriac chiffonade, black truffle, spring garlic, and lobster medallions, dividing evenly between the bowls. Top with the foie gras and fish. Pour the hot Squab Consomme over the top. Garnish with chervil and serve.
  • Preheat a medium saucepan over medium-high heat. Cut the squab carcass into small pieces and place in the saucepan. Stir occasionally until the bones are dark brown. Add the carrots, onion, and celeriac. Cook and stir until the onions are translucent. Add the chicken stock, white peppercorns, thyme and rosemary. Bring to a very light simmer, lower heat to medium, and allow to cook for 2 hours. Drain, cool, and reserve stock.
  • In a food processor, pulse the reserved squab breast and leg meat until fine.
  • In a large mixing bowl, place the squab meat, egg whites, lemon grass, star anise, sherry vinegar, beets, carrots, onion, and celeriac. Mix in the cooled Squab Stock and place mixture in a narrow, high-sided stockpot over medium heat. Stirring constantly, continue cooking while continuously scraping the bottom of the pot to avoid sticking. When the raft begins to form, stop stirring and monitor the heat closely. Do not allow the liquid to boil. When the consomme begins to simmer through the raft, continue cooking for approximately 30 minutes.
  • Using a small ladle, gently make a hole in the raft where the consomme can pool, then ladle the pooled consomme into a fine strainer lined with cheesecloth. Set aside for service.

LOBSTER SALAD WITH RED BEETS PETAL AND CAVIAR VINAIGRETTE



Lobster Salad with Red Beets Petal and Caviar Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 15

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

Steps:

  • 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.

COLORFUL BEET SALAD ON ARUGULA WITH SHERRY VINAIGRETTE



Colorful Beet Salad on Arugula With Sherry Vinaigrette image

Make and share this Colorful Beet Salad on Arugula With Sherry Vinaigrette recipe from Food.com.

Provided by waterbaby09

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb beet
1/2 teaspoon grainy mustard
2 tablespoons sherry wine vinegar
1 pinch sugar
6 tablespoons extra virgin olive oil
salt
fresh ground pepper, to taste
1 bunch arugula

Steps:

  • Heat (toaster) oven to 400 degrees.
  • Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
  • Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
  • To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
  • Toss beets with the vinaigrette and serve on a bed of arugula.

Nutrition Facts : Calories 229.4, Fat 20.5, SaturatedFat 2.8, Sodium 95, Carbohydrate 11.4, Fiber 2.3, Sugar 9.1, Protein 1.9

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