2 large Yukon gold potatoes, diced
½ cup créme fraiche
¼ cup mayonnaise
3 tablespoons red wine vinegar
1 tablespoon lobster demi glaze (can be purchased at specialty markets)
2 tablespoons celery, finely diced
2 tablespoons Asian pear, finely diced
1 tablespoons red onion, finely diced
¼ teaspoon garlic, finely diced
2 teaspoons basil leaves, chopped2, 1 lb. lobseters
Spicy Court Boullion cubes
1 lemon, cut into wedges
4 scallions 2 egg yolks
½ quart cream
2 tablespoons lobster demi glaze
Kosher salt and freshly ground pepper to taste Potato Salad
Cook potatoes in boiling salted water until fork tender. Submerge cooked potatoes in water to cool, then drain.
Mix créme fraiche, mayonnaise, red wine vinegar, lobster demi glaze, celery, Asian pear, red onion, garlic and basil with the cooked potatoes. Season to taste with salt and pepper. Lobster
Poach lobsters in the boiling boullion until bright red. Place cooked lobsters in bowl of ice water to stop the cooking process.
Crack lobster shells and remove the meat. Cut meat into pieces and arrange on a platter with lemon wedges and scallions. Lobster Anglaise
Bring cream and lobster demi glaze to boil in a medium sized saucepan.
Crack egg yolks in a large bowl over a very cold ice bath and whisk briefly.
Pour a small amount of the hot cream mixture over the yolks whisking quickly so eggs do not cook. Pour another small mount of cream over the yolks, whisking constantly. Pour the remainder of the cream over the eggs and whisk until the mixture coats the back of a spoon. Keep mixture over ice bath until completely cooled.
*This process is called tempering and will prevent the hot cream mixture from cooking/scrambling the eggs. To serve
Top lobster with 2 ring molds; fill ring molds with potato salad, then carefully remove the molds. Serve sauce on the side for dipping. |
