Lobster Cocktail

* Exported from MasterCook *

Lobster Cocktail

Recipe By : Jeremy Miles Gidaly, The Library at the Regency Hotel, NY
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Fish/Seafood
Four-Star

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----- For the Court Boullion -----
2 gallons water
3 cups white wine -- dry
1 onion -- peeled and halved
1 carrot -- cut into 3 pieces
1 celery stalk -- cut into 3 pieces
4 cloves garlic -- crushed and peeled
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
1 tablespoon salt
----- The Lobster -----
4 1-lb lobster
----- The Sauce and Garnish -----
1 teaspoon fresh lemon juice
grated zest from 1/2 lemon
1 teaspoon fresh lime juice
grated zest from 1/2 lime
1 teaspoon fresh orange juice
grated zest from 1/2 orange
1 teaspoon tarragon -- chopped
1 cup creme fraiche
salt and pepper
1 hothouse cucumber
2 heads endive -- julienned
8 spears endive
2 ounces mesclun
12 chives

Make the court boullion by combining the first ten ingredients in a stock
pot and bring to a boil. Reduce heat and simmer for 40 minutes. Return
to a fast boil and add the live lobsters. Boil for 8 minutes. Remove
lobsters and cool. Remove meat from shell and dice into medium size
pieces.

Mix the juices, zest, tarragon and creme fraiche in a medium bowl. Season
with salt and black pepper. Set aside for at least one hour to allow
flavors to develop.

Assembly and garnish:
Slice 1/4 of the cucumber thinly. Julienne the remainder.

Just before serving, mix 3/4 cup of the creme fraiche with the lobster
meat. In a separate bowl, mix the remainder of the creme fraiche with the
julienned cucumber and endive.

Line the inside of four martini glasses with overlapping cucumber slices.
Place 1/4 of the cucumber-endive salad in the bottom of the glasses,
followed by the lobster salad. Top with a few leaves of mesclun. Garnish
each glass with 2 endive spears and 3 chives.


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NOTES : Recipe Printed in New York Magazine - 27 May 1996

You can substitute a mixture of 1/2 cup yogurt and 1/2 cup sour
cream for the creme fraiche