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Le Cirque Lobster Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Holland America Line
| For the salad: | |
| 4 small | poached lobster tails |
| 1 head | Bibb lettuce, 8 leaves, torn into rounds |
| 1 | tomato, cut in thin wedges |
| 1/3 pound | haricot vert, (string beans) blanched |
| 1 | grapefruit, separated into supreme's, segments with membrane removed |
| 1 | avocado, cut in wedges |
| chives, fresh minced | |
| For the Potato Confit: | |
| 2 small | new potatoes, peeled and sliced into 1/8 inch rounds |
| 3 - 4 Tbsp | Olive Oil |
| 1/4 tsp | Kosher salt |
| 1/4 teaspoon | fresh ground pepper |
| 1 clove | finely minced garlic |
| 1 tsp | fresh minced thyme |
| For the Lemon Vinaigrette: | |
| 1 | lemon, juiced |
| 1/3 cup | extra virgin olive oil |
| Salt | |
| Pepper, fresh ground | |
| For the Brandy Cocktail Sauce: | |
| 1 cup | mayonnaise |
| 1/2 cup | ketchup |
| 1/4 cup | heavy cream, whipped |
| 2 Tbsp | lemon juice |
| 2 Tbsp | brandy |
| 1 tsp | worcestershire sauce |
| 1/4 tsp | salt |
| 1/8 tsp | cayenne pepper |
Directions:
Potato Confit:
Poach potatoe slices in salted water until just tender, 8 - 10 minutes.
Strain the otatoes and while still warm mix gently with the remained or the ingredients, being careful to keep the rounds intact.
Lemon Vinaigrette:
Whisk the olive oil briskly into the lemon juice to create and emulsion.
Add salt and pepper to taste.
Brandy Cocktail Sauce:
Mix all ingredients together.
Store in refrigerator until needed.
Assembly:
Pool a small amount of the brandy cocktail sauce in the center of the serving dish.
Arrange two or three of the lettuce leaves on top of the sauce, allowing a portion of the sauce to be visible.
Place the poached lobster atop of the lettuce.
Arrange the tomato wedges, grapefruit segments, avocado wedges, haricot vert and potato confit decoratively around the lettuce/lobster base.
Drizzle the salad lightly with the lemon vinaigrette.
Garnish with fresh minced chives.
Serve immediately.
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