Chardonnay poached lobster salad with organic baby beets & avocado green goddess
Chef Bob breaks this amazing salad into 3 components:
- Green goddess purée
- Court- bouillon for cooking lobster
- Assemble Salad
- Fresh whole lobster 1 ½ lbs
- Small Baby red beet 9 pc
- Sliced Baby candy cane beets 6 slices
- Acorn squash 3 slice
- Fresh corn kernels 30 grams
- Rice crackers balls 3 grams
- Sorrel leaf 9 pc
- Nastium leafs 9 pc
- Lemon olive oil dressing 30 ml
Green Goddess Purée
- Cilantro 5 grams
- Parsley 5 grams
- Mint 5 grams
- Green onion 3 grams
- Basil 10 grams
- Tarragon 3 grams
- Garlic 2 grams
- Avocados 1 pc
- Anchovies caned 1 filet
- Juice of 1/2 lemons
- Salt to taste
Instructions for Green Goddess Purée
Place all of the herbs of the green goddess in a food pressor
And blend until smooth do not blend to long as this will make the green goddess darker
Place in bowl and put in the fridge, you can keep for 3 days
Court- bouillon
- Onion diced 1 pc
- Celery diced 2 stocks
- Carrot diced 1 pc
- Lemon juice 1/2 pc
- Chardonnay 250 ml
- Water 4 lt
- Two bay leaves & 10 peppercorns
Instructions
Place all vegetables and water in large pot and bring to a boil, simmer for 20 minutes
Strain out vegetables and bring liquid back to a boil - Add lobster and cook for 10 minutes
Remove lobster from liquid and cool in ice bath once cold remove from water
Place lobster in fridge
Steam the baby red beets until cooked and remove skin on the beets let cool put in the fridge mix with a little lemon olive oil dressing
Sear corn on the Cobb and Acorn squash on BBQ and get nice brown color
Remove kernels from cob with a sharp knife place in a small bowl put in fridge
Place acorn squash in fridge as well
Take cold lobster from fridge and remove meat from the shell - cut lobster into nice size pieces
Assemble salad
Spread about 25 grams of green goddess down the centre of the plate
Then arrange lobster, beets and grilled acorn squash nicely on top of the green goddess
Sprinkle corn kernels and rice crackers balls around plate
Garish with sorrel and nastium leaves and serve (Makes 3 portions)