Hey Sarah - - Nice to meet you- Maybe this will help you out. I don't know if Maine lobsters are readily in your area. This recipe is from Celadon Restaurant in New York (Chef Tadashi Ono)You will need the following: LOBSTER1 1/4 pound lobster (pretty much the standard size) WASABI VINAIGRETTE:1 tsp powdered wasabi1 tsp soy sauce1 tsp vegetable stock1 tsp olive oil1/2 ounce watercress (that's abt half a bunch) GARNISH1 avocado1 Belgian endivefresh lemon juice1 tomato Steam lobster for five minutes. Remove meat from shelland slice tail in half. (if preparing in advance let oool and refrigerate.)Combine al ingredients in a blender. Puree and pass through a fine strainer into a bowl. Garnish: Peel avocado and cut into fan-shape 1/4 inch slices. Cut endive into small pieces and season with lemon juice, Slice the tomato. To serve: Place one slice of tomato on the center of each plate. Top with endive. Set avocado on the side of the endive. Place lobster on endive and drizzle with wasabi winaigrette.Note: Do not serve the lobster ice cold.If you make please let me know how it turns out.Note: This was not yesterday's special at the neighborhood Burger King.Good Luck
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