Free Recipe Lobster Cocktail
Recipe Type: A Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Lobster Cocktail Recipe
For the court boullion:
2 ga Water
3 c White wine; dry
1 Onion; peeled and halved
1 Carrot; cut into 3 pieces
1 Celery stalk
— cut into 3 pieces
4 Cl Garlic; crushed and peele
12 Black peppercorns
1 Bay leaf
1 Sprig fresh thyme
1 tb Salt
The lobster:
4 1-lb lobster
The sauce and garnish:
1 ts Fresh lemon juice
Grated zest from 1/2 lemon
1 ts Fresh lime juice
Grated zest from 1/2 lime
1 ts Fresh orange juice
Grated zest from 1/2 orange
1 ts Tarragon; chopped
1 c Creme fraiche
Salt and pepper
1 Hothouse cucumber
2 Heads endive; julienned
8 Spears endive
2 oz Mesclun
12 Chives
Lobster Cocktail Preparation
Recipe by: Jeremy Miles Gidaly, The Library at the Regency Hotel, NY Make the court boullion by combining the first ten ingredients in a stock pot and bring to a boil. Reduce heat and simmer for 40 minutes. Return to a fast boil and add the live lobsters. Boil for 8 minutes. Remove lobsters and cool. Remove meat from shell and dice into medium size pieces. Mix the juices, zest, tarragon and creme fraiche in a medium bowl. Season with salt and black pepper. Set aside for at least one hour to allow flavors to develop. Assembly and garnish: Slice 1/4 of the cucumber thinly. Julienne the remainder. Just before serving, mix 3/4 cup of the creme fraiche with the lobster meat. In a separate bowl, mix the remainder of the creme fraiche with the julienned cucumber and endive. Line the inside of four martini glasses with overlapping cucumber slices. Place 1/4 of the cucumber-endive salad in the bottom of the glasses, followed by the lobster salad. Top with a few leaves of mesclun. Garnish each glass with 2 endive spears and 3 chives.
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