Lobster Salad with Red Beets Petal and Caviar Vinaigrette
- Court bouillon to cook the lobsters:
- 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
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.
Recipe courtesy of chef Yves Garnier of La Mer, Honolulu, HI
Recipe courtesy of Rachael Ray