Chilled Lobster with Potato-Blood Orange Salad and Lime

Name: Chilled Lobster with Potato-Blood Orange Salad and Lime
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 blood oranges, skin and membrane removed, cut into segments over a bowl and stored in their own juice (use other sweet oranges if blood oranges are unavail; 12 smalls 12 cherry tomatoes or other small sweet tomatoes, cut in half; 3 Tbsps chopped fresh chervil; 59 milliliters crème fraîche; 1 teaspoons Dijon mustard; 59 milliliters extra virgin olive oil; 2 Tbsps minced fresh chives; 2 Tbsps chopped fresh tarragon; 4 small bunches greens such as watercress or mâche, washed and dried; 2 Tbsps honey; 4 servings Kosher salt; 1 lime, sliced into 4 wedges; 59 milliliters freshly squeezed lime juice; 1 teaspoon grated lime zest; 907 grams lobsters (see Notes); 2 Tbsps Pernod; 227 grams fingerling or small Red Bliss potatoes, scrubbed; 1 teaspoon minced shallots

Chilled Lobster with Potato-Blood Orange Salad and Lime might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 341 calories, 16g of protein, and 17g of fat per serving. Head to the store and pick up lime juice, extra virgin olive oil, shallots, and a few other things to make it today. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Pour 1 inch of salted water into a large pot, invert a colander in the pot, and bring to a boil.

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Water

Equipment you will use

Colander

Pot

Put the lobsters in the pot and cover tightly. Steam for 5 minutes, then open the pot carefully (steam is hot) and, using a pair of tongs, change the lobsters position so they will cook evenly. Quickly replace the lid and steam for 5 more minutes.

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Lobster

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Tongs

Pot

Remove the lobsters from the pot and allow to cool.

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Lobster

Equipment you will use

Pot

Separate the tail, claws, and knuckles from the body of each lobster. Save the bodies for lobster stock or discard.

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Lobster Stock

Lobster

Remove the lobster meat from the shells, trying to keep it in as large pieces as possible. (Shells dont provide as much flavor for stock as lobster bodies, so I discard them.)

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Lobster

Pasta Shells

Stock

Cut the shelled tails in half lengthwise and remove the digestive tract, the dark vein-like structure. Cover and refrigerate the meat.

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Meat

To make the vinaigrette, whisk the shallots, 1 tablespoon of the lime juice, and the Dijon mustard together in a small bowl. Slowly add cup of the olive oil in a steady stream. Season with salt.

Ingredients you will need

Dijon Mustard

Vinaigrette

Lime Juice

Olive Oil

Shallot

Salt

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Whisk

Bowl

Mix the crme frache with the lime zest, 1 tablespoon of the limejuice, and the remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper. Cover and refrigerate.

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Salt And Pepper

Lime Zest

Olive Oil

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Bowl

Mix the Pernod with the honey and pour over the blood orange sections.

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Orange Slices

Pernod

Honey

Let sit for 30 minutes.

While the blood oranges are soaking, cut the potatoes into -inch-thickslices.

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Blood Orange

Potato

Put the slices in a small saucepan and cover with cold water.

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Water

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Sauce Pan

Add 1 teaspoons salt per quart of water. Bring to a boil and simmer until the potatoes are just done, 4 to 5 minutes.

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Potato

Water

Salt

Drain. Toss with 2 tablespoons of the lime vinaigrette and set aside to cool at room temperature.

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Vinaigrette

Lime

Mix the chopped tarragon, chervil, and chives together.

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Tarragon

Chervil

Chives

Right before serving, toss the lobster meat in a bowl with the remaining vinaigrette and 5 tablespoons of the herbs.

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Lobster Meat

Vinaigrette

Herbs

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Bowl

Mix the potatoes with the remaining chopped herbs. Put 2 tablespoons of the crme frache in the center of each off our plates. Overlap the potato slices in a ring on the crme frache, Arrange the meat from half a lobster on top of each portion of potatoesstart with the knuckles, then the tail and then the claw (reserve the remaining vinaigrette in the bowl). Form a crescent of 6 tomato halves on one side of the lobster on each plate.

Ingredients you will need

Vinaigrette

Potato

Lobster

Tomato

Herbs

Meat

Equipment you will use

Bowl

Toss the watercress with the lime vinaigrette left in the lobster bowl.

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Vinaigrette

Watercress

Lobster

Lime

Equipment you will use

Bowl

Place a bunch of dressed greens on each plate on the side of the lobster opposite the tomatoes. Distribute the orange segments around the edges of the plates and drizzle with any remaining syrup.

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Orange Slices

Tomato

Lobster

Greens

Syrup

Garnish each plate with a wedge of lime, and serve.

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Lime

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Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 2

blood oranges, skin and membrane removed, cut into segments over a bowl and stored in their own juice (use other sweet oranges if blood oranges are unavail 12smalls

12 cherry tomatoes or other small sweet tomatoes, cut in half 3Tbsps

chopped fresh chervil 59milliliters

crème fraîche 1teaspoons

Dijon mustard 59milliliters

extra virgin olive oil 2Tbsps

minced fresh chives 2Tbsps

chopped fresh tarragon 4small bunches

greens such as watercress or mâche, washed and dried 2Tbsps

honey 4servings

Kosher salt 1

lime, sliced into 4 wedges 59milliliters

freshly squeezed lime juice 1teaspoon

grated lime zest 907grams

lobsters (see Notes)2Tbsps

Pernod 227grams

fingerling or small Red Bliss potatoes, scrubbed 1teaspoon

minced shallots

Recommended wine: Chablis, Chardonnay

Lobster can be paired with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Louis Jadot Chablis Montee de Tonnerre Premier Cru. Reviewers quite like it with a 5 out of 5 star rating and a price of about 52 dollars per bottle.