Roasted Fruit Salad With Lemon Verbena Recipe 465

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LOBSTER SALAD WITH LEMON VERBENA DRESSING



Lobster Salad with Lemon Verbena Dressing image

Provided by Gerard Maras

Categories     Salad     Leafy Green     Herb     Shellfish     Tomato     Appetizer     Fourth of July     Picnic     Mother's Day     Lunch     Lemon     Seafood     Lobster     Shower     Lettuce     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 (appetizer) servings

Number Of Ingredients 11

1 1/2 to 1 3/4 pound lobster
1 large egg yolk, room temperature
1 teaspoon water
3/4 cup olive oil, more for dressing greens
1/4 cup vegetable oil
1 1/2 to 2 tablespoons lemon verbena, cut in chiffonade
Juice of 1/2 lemon
1 large vine-ripe tomato, peeled, seeded, and cut into 1/4-inch strips
2 cups mesclun mix, pea shoots, or sunflower shoots
2 radishes, julienned
Salt and pepper

Steps:

  • 1. Fill a large pot with 2 inches of salted water. Insert a steaming rack so that the lobster will not touch the water. Cover and bring to a boil. Add lobster and cover; cook 10 to 12 minutes. Remove to a platter and refrigerate to cool, about 30 minutes.
  • 2. Meanwhile, in a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine.
  • 3. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chef's knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat.
  • 4. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)
  • Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

ROASTED-FRUIT SALAD WITH LEMON VERBENA



Roasted-Fruit Salad with Lemon Verbena image

Any stone fruit can be used here. Pick whatever looks good at the market, but choose fruits that are similar in size and ripeness, so they will cook evenly in the lemon verbena sauce.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 8

1/2 cup sugar
1/4 cup torn fresh lemon verbena, plus sprigs for garnish
2 tablespoons light corn syrup
3 Pluots, halved and pitted
3 plums, halved and pitted
3 apricots, halved and pitted
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • Preheat oven to 350 degrees. Heat sugar, lemon verbena, and corn syrup in large straight-sided ovenproof skillet over medium-high heat until sugar melts, about 3 minutes. Place Pluots, plums, and apricots, cut sides down, on top of sugar mixture, and cook, stirring occasionally, until sugar mixture is liquid and bubbling.
  • Transfer skillet to oven, and roast until fruits are soft but not mushy, 4 to 4 1/2 minutes. Remove from oven, and swirl in butter and cream. Drizzle fruit with sauce, and garnish with lemon verbena sprigs.

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