Living in North Carolina, lobster isn't as abundant or inexpensive as it was when I lived in Boston. So it is always a treat when we get a chance to have some. The local Harris Teeter was having a sale on lobster tails so I picked up a few and decided to create something different with them, a salad. I know that salads may not seem very exciting to you, but the true essence and beauty of a salad is what ingredients you put into them. It's fun to experiment with flavor profiles of different ingredient combinations, like the crisp fennel and gentle tarragon in this recipe. These two ingredients are actually very similar in flavor (licorice), one being a vegetable and the other an herb, but when you include one ingredient as one of the factors in the salad and the other as part of the dressing of the salad it really enhances the punch of flavor that hits the palate. The sweetness from the lobster and shrimp juxtaposed to the salitiness of the pecorino creates this beautiful salty-sweet combo that most of us enjoy. The sweetness from the mandarin oranges atop the peppery and spicy arugala hit the other flavor notes on your tongue, that when combined with all the flavors and textures make this salad truly a comprehensive taste bud experience. The quality of ingredients is a huge factor in making a salad more than just some greens. Go organic if you can with veggies and proteins and even if you can't, find the most beautiful and ripe and fresh ingredients possible. Taking your time in preparing a salad like this can make a large difference as well. After cooking the lobster, I reserved the tails and the shrimp shells and made a lobster stock just by reducing the cooking liquid. Adding lobster stock to side dishes, dressings and sauces can greatly enhance your guests culinary experience. I love when food experiments come out well, (as I pat myself on the back), but really what I like more is the smile and enjoyment that other people get when they taste something that is unique, rare and truly made from my heart and soul. CHEERS!
Lobster and Fennel Salad
4 small or 2 large lobster tails
8 16/20ct shrimp
1 bulb of fennel
2 mandarin oranges
4 cups of baby arugala
2 sprigs of thyme
4 cups of water
1/2 cup mayo
3 tbsp. of tarragon
1 ripe avocado
1 lemon
12 shavings of pecorino romano cheese
2 tsp kosher salt
1 tsp cracked black pepper
The Seafood
Shrimp and lobster are very easy to cook. Simply grab 4 cups of water, put into a pot and bring to a boil with the 2 sprigs of thyme, the zest of the lemon, kosher salt and pepper. Add the shrimp in first, with shells on and cook for 3 minutes. Make sure you have an ice bath waiting and throw the shrimp in the bath after the 3 minutes to stop the cooking time. Next the lobster! In the same cooking liquid boil the lobster tails for 4-5 minutes, if small and 6-7 minutes if large. When the time has elapsed also place these into the ice bath. Once the seafood has cooled completely, removed from the shells and set the meat aside in the fridge and add the shells to the cooking liquid again. Bring back to a boil and reduce down to 1/2 cup and you've created a luxurious lobster stock!
The Accoutrements
1. Half the avacado, remove the pit, scoop out 4 equal portions and coat with lemon juice to prevent browning.
2. Supreme the mandarin organges, just another fancy term for sectioning between the membranes.
3. Slice the fennel bulb very thin and place slices into ice cold water with a couple squeezes of lemon juice to enhance the crispiness of the veggie.
The Dressing
1. In a bowl combine the mayo and 1 tsp of lemon juice.
2. Mince the tarragon finally and add to the mayo and lemon juice.
3. Add 1 tsp. of salt and 1/2 tsp. of pepper and mix thoroughly.
4. Next the lobster stock! This is what really makes this dressing insane, add 3 tbsp. of the lobster stock to your dressing and combine well until it is a creamy but loose consistency and place in the fridge until you are ready to serve.
The Assembly
The assembly of this salad is quite easy. Place 1 cup of arugala per bowl on the bottom. Drain the fennel from the lemon water mixture and pat dry and add to the arugala. Place avacado and organge sections in next. Arrange 2 shrimp per bowl for presentation along the side. Chop the lobster tails and arrange equally amongst the bowls. In the top and center of this salad add the pecorino romano cheese shavings. Last but certainly not least, drizzle about 1 tbsp of dressing over each salad, this is more than enough because the dressing is extremely potent and flavorful. Next, grab your fork and indulge yourself!
This salad truly is decadent, but in all honesty, for 4 servings the total cost of just the salad for this dinner party was roughly $16. If you were to buy this at a restaurant, you'd probably spend about $100 on 4 salads like this, so why not just bring the restaurant home?!
Cheers!
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