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Ari
Nieminen ,Chef
FireBird Russian Restaurant, 365 West 46th Street, New York City,
Phone: 212-586-0244
CHILLED LOBSTER WITH FRESH
PERIGORD BLACK TRUFFLES AND PICKLED ROOT VEGETABLE SALAD
This
is an elegant, extravagant, lush dish which can be served for a
Valentine's Lunch, an amazing First Course for Dinner or a as a
wonderful Dinner Entree. Perigord Black Truffles have the sexy smell
of musk and Chef Nieminen encourages you to use them as generously
as your budget will allow. In addition, leeks which are part of
the root vegetable salad were imputed to have aphrodisiac value
in ancient Rome and Greece.
Serves 4
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4-1 pound lobsters, poached in their shells
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1 cup mushroom flavored aspic
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One-quarter cup each of julienned, blanched carrot, rutabaga
and parsnip
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1 tablespoon rice wine vinegar
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1 tablespoon sunflower seed oil
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1 tablespoon minced dill
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Freshly ground black pepper to taste
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Salt to taste
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Chervil sprigs for garnish
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Fresh Perigord black truffle julienne for garnish
Remove
the lobster meat from the shell. Keep the claw meat separate from
the knuckle meat and split the tail meat lengthwise in two. Put
the lobster meat on a rack placed on a cookie sheet or tray. Brush
the lobster with the aspic and keep the tray chilled.
Season the root vegetables with the vinegar, oil, dill and freshly
ground black pepper and salt to taste.
To arrange on plates, first place seasoned vegetables in the center
of each plate. Then arrange the glazed lobster tail to form a
ring shape on top of the vegetables and place the claw and knuckle
meat inside the ring shape.
Garnish with the chervil and truffle julienne.
 Chef
Nieminen recommends that this delicacy be served with a Saint
Veran from Burgundy, 1996 is the year to choose.
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