Spiny Lobster Salad with Beets, Asparagus & Potatoes - Recipe Finder
Spiny Lobster Salad with Beets, Asparagus & Potatoes
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Top Chef, Season 10, Episode 1
Ingredients
- 1 Maine lobster (not spiny lobster)
- 8 asparagus
- 4 eggs
- 4 small purple potatoes
- 4 springs of thyme
- 2 small red beets
- 2 cups fresh peas
- 4 spoons cream fresh
- Some dill and tarragon
- 4 strips of bacon
- 2 tablespoons white balsamic vinegar
- 8 tablespoons olive oil
- Juice of 1 lemon
- 1 small bunch of rocket salad
- Pepper and salt
- 2 tablespoons of orange ginger marmalade
- 8 tablespoons off grated parmesan cheese
Directions
1.) Boil the asparagus in salted water and chill.
2.) Cook the peas in salted water and chill.
3.) Grill the lobster on the grill with evoo; chill in water and take out of the shell.
4.) Grill the bacon and cut in small bits.
5.) Boil the cream with pepper and salt and the dill and tarragon.
6.) Blend the peas with the cream and finish with pepper, salt, and some lemon juice.
7.) Grill some slices of the purple potatoes and beets and marinate in balsamic and evoo. Add pepper and salt.
8.) Make the cheese crisps in a non-stick pan.
9.) Poach the eggs in water with salt and vinegar for 4 minutes. Dress the lobster with the dressing.
Plating
1.) Put cream on the plate.
2.) Place the potato, beets and asparagus on it.
3.) Warm the lobster and place on top on the vegetables.
4.) Finish with the salad and the cheese crisps.
5.) Sprinkle more dressing and put a leg of the lobster on the plate.
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