Title: 9757-Lobster Caesar Salad
Categories: Info Shellfish Caviar Salmon
Yield: 1 Servings

2		2 Pound Lobsters, -- steamed
		Or poached
2	lg	Hearts Of Romaine Lettuce
1	c	Tender White Frisee Lettuce
		Leaves
1/2	lb	Peeled Celery Root -- cut
		Into thin julien
		Caesar Dressing (Recipe
		Follows)
1	c	Garlic Croutons (Recipe
		Follows)
1/4	c	Parmesan Cheese -- freshly
		Shaved
		Salmon Caviar Rinsed To
		Plump And
		Remove Excess Salt And
		Chervil Sprigs
		Garnish--

Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.

Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, chervil and head/tail sections if using and serve immediately.

Caesar Dressing:

2 cloves (2 teaspoons) minced garlic 3 anchovy fillets (1 teaspoon) rinsed and minced 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 3 tablespoons fresh lemon juice 1 large egg yolk 5 tablespoons extra virgin olive oil 2 tablespoons freshly grated Parmesan Salt and freshly ground pepper to taste

Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper.

Yield: approximately 1 cup

RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Garlic Croutons 1/2 cup olive oil 3 large cloves garlic, smooshed with the side of a knife 1 cup 1/4-inch square bread cubes cut from good day old bread with crusts removed 1 tablespoon finely minced dry parsley 1/2 teaspoon freshly grated lemon zest

Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns. This should take 4 to 5 minutes. Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard. Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels. Toss with parsley and lemon zest while still warm. Store air tight if not using immediately

Yield: 4 servings

Recipe By : JOHN ASH SHOW #JA9757

From: Bill Spalding Date: 04 Feb 97 Mastercook Recipes (Mailing List) Ä

previous

next