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fall porch suppers      
lazy autumn evenings
    Chef Katsuya Fukushimi of Café Atlantico on StarChefs

Lobster Salad
Chef Katsuya Fukushima of Café Atlantico – Washington D.C.
Adapted by StarChefs

Yield: 8 Servings

Ingredients:

    Lobster Salad & Vinaigrette
  • 4 lobsters, 1 ½ pounds each
  • Olive oil, to taste
  • Sherry vinegar, to taste
  • Salt, to taste
  • 16 squash blossoms, torn in half
  • 1 avocado, sliced into 8 wedges
  • 2 oranges, segmented
  • 2 limes, segmented
  • 1 grapefruit, segmented
  • Baby cilantro or cilantro leaves
  • Salt, for boiling lobsters

  • Vanilla Oil
  • ½ cup olive oil
  • 3 vanilla beans
  • Salt, to taste
Method:

For the Lobsters and Vinaigrette:
Bring salted water to boil in a large pot. The water should taste like the ocean. Drop the lobster into the pot. Cook for only a minute. Wait for water to return to a boil and repeat with the remaining lobsters. Snap off claws and cook each claw for an additional minute.

Allow the lobsters to cool before cleaning. Break apart heads from tails, reserving any liquid. Scrape the tomale and brains out with a small spoon and add to reserved liquid. Puree liquid, tomale, and brains until smooth. Slowly add a small amount of olive oil, sherry vinegar and salt. Reserve.

With a sharp pair of scissors, make two cuts on the underside of each lobster where the soft shell meets the hard outer shell. Open the flap and remove the lobster tail. Refrigerate until ready to serve. Crack open the claw and carefully remove it from the shell. Block off the claw, (meaning cut off floppy fingers and level off bottom so that it will sit upright.)

Heat a small saucepan with olive oil and heat to 100F. Add claws and cook for 10 minutes. Remove from heat but allow to sit in oil until service.

For Vanilla Oil:
Split beans and scrape out the seeds. Add to oil, (both seeds and pods). Heat to 105F. Remove from heat and steep for 1 hour. Remove pods and put in squeeze bottle.

To Serve:
Slice each reserved lobster tail (tail only, no claws) into medallions, half a tail and a claw per serving. Heat a large sauté pan over medium heat.

Arrange 1 avocado wedge,1 orange segment, 1 lime segment, and 1 torn squash blossom per plate.

Sear lobster medallions and claws with olive oil the meat was reserved in. Season with salt. Evenly distribute lobster tail meat on plates. Place 1 drained claw on each plate. Drizzle with lobster vinaigrette. Finish by drizzling vanilla oil and scattering cilantro leaves over plates.


Wine Pairing:
Montes Alpha Chardonnay 2001

 

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