Lobster Fricasse

Filed under: Appetizers - Hot, Seafood.

1 Whole lobster - cooked and cleaned
1 Small bulb fennel - thinly sliced
1 Small red onion - thinly sliced
1 Carrot - thinly sliced
1 Rib celery - thinly sliced
6 Cloves of garlic - thinly sliced
1 Red pepper - thinly sliced
2 Bunches cilantro (leaves only)
1 1/2 c. white balsamic vinegar
3 c. extra virgin olive oil
1 TBSP. garlic - minced
1 TBSP. shallots - minced
1 Egg yolk
3 TBSP. lime juice
1 c. Balsamic vinegar
Salt and pepper to taste

In a sauce pan over med-high heat, reduce balsamic vinegar by half, and set aside to cool
In a mixing bowl, combine lime juice, white balsamic vinegar, garlic, shallot, salt and pepper
Slowly whisk in olive oil to make vinaigrette
In separate bowl, combine fennel, onion, carrot, garlic, celery, one bunch of cilantro and red pepper
Add 1/3 of the vinaigrette to the vegetables and mix with a spoon
Refrigerate for 1 hour
Slice cooked lobster into 1" bite size pieces, combine with 1/3 of vinaigrette and refrigerate for 1 hour
In a blender, add remaining vinaigrette and 1 bunch of cilantro, blend well
Add egg yolk and blend until creamy
Strain the vinaigrette and pour into squirt bottle and refrigerate
In a separate bottle, pour in reduced balsamic vinegar and refrigerate
When you are ready to serve, strain the vegetables and place 2 TBSP. onto each plate
Place 4-5 pieces of lobster around vegetables
Squirt the cilantro vinaigrette and

Recipe Summary:

Other recipes by L'Auberge Provencale:
Seared Halibut Fillet On Tomato Fondue
Orange Blossom Waffles
Poached Eggs In A Potato Nest
Rose Petal Ice Cream
Summer Corn Bisque With Lobster
Winter Squash Soup
Roasted Leg Of Lamb

Recipe Provided By:
L'Auberge Provencale
White Post, VA

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