Serving Information
(4 servings)
Ingredients:
2 each 1.5 pounds Maine Lobsters
1 lemon, split and juiced
1 oz extra virgin olive oil
1 cup fresh sweet peas
2 oranges segmented, reserve any juice
2 stalks fresh tarragon, roughly chopped
1 oz good quality extra Virgin Olive Oil
1/2 Cup Carot Vinaigrette
1 Cup Pea Vines/Tendrils For Garnish
Cook Maine Lobsters in a large pot of salted boiling
water. There should be enough salt that the water tastes salty. This will
maximize the flavor. Boil for approximately 11-12 minutes or 7-8 minutes per
pound as a general rule.
Plunge lobster into ice water to cool. Next, remove the meat from
the shell being careful to keep it intact. Split the tail, remove the waste
trail, rinse briefly in water and reserve.
For the pea salad:
Shell 1 cup of fresh English sweet peas. Blanch until tender in
boiling salted water, remove and plunge into ice water until cool, drain and
place into a small bowl.
Next, mix with:
The orange juice, segments, olive oil, and season with Maine sea
salt and ground black pepper. Before serving mix in the chopped tarragon.
For the carrot vinaigrette:
Place 2 cups fresh squeezed carrot juice into a heavy bottomed
sauce pot. (Good quality store-bought carrot juice is fine also). Bring juice
to a boil, reduce to a simmer and slowly reduce by about 9/10th or until juice
is syrup-like in consistency. Cool to room temperature.
Put reduction in a blender, puree and slowly drizzle in 1/4 cup of
grape seed oil to emulsify into a thick consistency. Season with salt, reserve.
To plate:
Toss the lobster with the olive oil and season. Assemble 1/2 tail
and 1 claw per plate. Place the pea salad in the middle of a plate. Place the
lobster on top of salad. Drizzle the carrot vinaigrette around the outside.
Garnish with the pea tendrils and serve.
