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Lobster With Watermelon Salad And Blood Orange Vinaigrette
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- #43328
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 whole lobsters (1.5 pound size)
Salad
1 1/2 pound seedless watermelon, cubed
1 bulb fennel, thinly shaved
2 vine ripened tomatoes, cubed 5 x 6
1 whole red onion, thinly sliced in rings
2 bunches watercress, de-stemmed
1 ounce fresh basil leaves
1 ounce sushi pickled ginger
6 ounces Brie cheese
2 whole oranges, cut in segments
Vinaigrette
1 cup fresh squeezed orange juice
1/4 ounce orange zest
2 ounces blood orange oil
Ginger Vinegar
1 ounce fresh ginger, peeled and grated
1 ounce sushi pickled ginger
1 cup champagne vinegar
directions
Boil the lobsters six minutes per pound. Shock in cold water and chill overnight.
Cut in half, de-shell claws, clean out head section. Stuff lobster head with watermelon salad.
Serve with juices from watermelon salad. Pour remaining juice over tail and serve the rest on sauce.
For Watermelon Salad: Add all ingredients in mixing bowl. Add vinaigrette and gently toss.
For Vinaigrette: Add juice, zest, 1/2 oz. of the ginger vinegar (reserve the rest for another use) into mixing bowl. Slowly whisk in blood orange oil. Season with salt/pepper to taste.
For Ginger Vinegar: Add all ingredients to sauce pot, bring to boil. Then strain and cool.
added by
lavanda
nutrition data
Nutritional data has not been calculated yet.
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