Travel Reference
In-Depth Information
212
212
Lobster and Pea Tendrils Salad
In an 8-quart saucepot, bring salted water to a boil.
Plunge lobsters headfirst into pot. Cook, covered, over
high heat for 6 minutes. Using tongs, transfer lobsters
to sink to drain. When lobsters are cool enough to
handle, remove meat from the tail and claws, keeping
meat intact. Place in fridge for later use. Lobsters may
be cooked one day in advance.
2 live Maine lobsters,
1¼ pounds each
1 cup fresh spring peas
1 cup chicken stock or
vegetable stock
1 ruby grapefruit
2 oranges
1 tablespoon grapefruit juice
Set up an ice bath. Bring a small saucepot of salted
water to a boil. Add peas and blanch for 2-3 minutes.
Remove from water and place in ice bath. Once peas
are cooled, place in a blender with chicken stock and
puree until smooth. Season with salt and pepper to
taste; reserve for later.
1 tablespoon orange juice
1 tablespoon minced shallots
¼ teaspoon salt
4 tablespoons light olive oil
2 tablespoons basil, julienned
2 firm-ripe avocados, diced
¼ pound pea tendrils or
pea sprouts
To cut segments, cut away the bottom ends of the
grapefruit and orange. Place the flat side of the fruit on
a cutting board, cutting the peel around the flesh of the
fruit, removing all of the pith. Then, slice next to the
connective membrane on both sides of each segment,
to remove each piece. Place the segments in a bowl.
Reserve the liquid for vinaigrette.
1 head frisee,
washed and trimmed
In a small bowl, add grapefruit juice, orange juice,
shallot, and salt and mix. Add olive oil slowly until
incorporated.
