We had this at a restaurant in Culver City called Sublime and it was so good I did my best to recreate it. What I think I changed was browning the poaching butter and putting a shallot in the vinaigrette, but I cannot be sure. Anyway, here's my version:
The Salad
1 1-1.5 lb. lobster tail
5 oz. package of pre-washed mixed baby lettuce
1 shaved head of fennel
1 cup of grapes
The Vinaigrette
1/3 cup extra virgin olive oil
1/3 cup mandarin orange slices
1 small shallot
1 tablespoon chopped lavender petals/leaves
4 tablespoons of butter for poaching
Combine oil, mandarin oranges, minced shallot and lavender in an immersion blender. Add salt to taste. Set aside. (Pretty soon I am going to try making the vinaigrette with lemon juice [or Meyer lemon juice] and tarragon instead of orange juice and lavender -- perhaps a bit cliched, but dayum I think it will taste good. I might put some lemon zest in the salad, as well.)
Steam the lobster tail for a minute and fifteen seconds per ounce, then put on top of some ice to cool. Heat the butter in a small saucepan. Shave then cut the fennel into thin slices. Cut the grapes in half. Combine fennel and grapes with the lettuce in a large salad bowl. Shell and cut the lobster meat into medium-sized chunks. When the butter is just browning, add the lobster and simmer for a few minutes. Remove the buttery lobster chunks with a slotted spoon, shake off excess butter (is there even such a thing? When I made this the lobster seemed to soak up all of the butter!) and put into the salad, then toss with the vinaigrette.
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