Serving Information
(4 servings)
INGREDIENTS:
4 - 1 1/2 lbs. Maine lobsters, cooked
2 Fennel bulbs
1/4 Mint bunch
4 C. Verjus
1 Tsp Saffron
10 Orange segments
4 Risotto cakes
Mache and frisee salad, as needed
Maine Lobster creme fraiche, as needed
Black truffle peelings, as needed
DIRECTIONS:
1. Cut each Maine lobster in half lengthwise and remove the meat from the shell. Reserve the meat, refrigerated. Julienne the fennel and mint and place in a roasting pan with verjus, saffron, and orange segments. Place the Maine lobster meat on top of the fennel mixture and cover the pan with foil. Cook at 350 degree F for about 12-18 minutes.
2. Place a warm risotto cake in the center of each of 4 serving plates. Place the mache and frisee salad on top of the cakes.
3. Slice Maine lobster tails thinly; place them on the cakes around the salad. Place a Maine lobster claw on the top of the salad. Drizzle with the creme fraiche and black truffle peelings.
