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Lobster Fricasse
Filed under: Appetizers - Hot, Seafood.
Ingredients: 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 Directions: 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: Comments: 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 Boyce, VA  Detailed Listing | Website Boyce Bed and Breakfast Inns |