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Title: Lobster Caesar Salad
Categories: Shellfish Salad Caviar Salmon
Yield: 4 Servings
| 2 | Lobstes -- steamed or | |
| Poached | ||
| 2 | lg | Hearts Of Romaine Lettuce |
| 1 | c | Tender White Frisee Lettuce |
| Leaves | ||
| 1/2 | lb | Peeled Celery Root, -- cut |
| Thin julienne | ||
| Caesar Dressing (Recipe | ||
| Follows) | ||
| 1 | c | Garlic Croutons (Recipe |
| Follows) | ||
| 1/4 | c | Freshly Shaved Parmesan |
| Cheese | ||
| Salmon Roe -- rinsed and | ||
| Drained | ||
| Fresh Chervil | ||
| 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
Garlic Croutons 1/2 cup olive oil 3 large cloves garlic, crushed 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 in an air tight container if not using immediately.
Yield: 4 servings
Recipe By : JOHN ASH SHOW #JA9757
From: Bill Spalding Date: 10 Mar 97 Mastercook Recipes (Mailing List) Ä
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