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To
allow our staff to spend holidays with friends and family,
Tarbell's takes off seven days a
year:
New Year's Day
Memorial Day
Independence Day
Labor Day
Thanksgiving
Christmas
And Super Bowl Sunday for our
Annual Staff Appreciation Party!
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Salad of Poached Maine Lobster
Tail
with Salsa di Caffe & Mache,
Orange and Baby Spinach Salad
Serves 4
Lobster
2 -1-1/2 lb Maine
lobsters
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Partially fill a
deep mixing bowl with ice and water.
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When water is
boiling place the tails and claw in the pot and turn down to medium-high heat.
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Cook for 4
minutes and remove immediately to the ice bath, for 10 minutes.
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Remove and
discard shells from tails and claws.
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Remove the
“strip” along the back of the tail.
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Cut tail in half
lengthwise and set aside.
Salsa di Caffe
1 cup each whole milk and cold water
1 vanilla bean, split lengthwise
8 large egg yolks
3-1/2 oz sugar
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Add 1/4 cup of vanilla/milk mixture to the egg mixture, whisking until
combined.
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Pour back into vanilla/milk mixture and cook gently over low heat, stirring,
until sauce leaves a line on spoon.
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Stir in 4 oz (1-1/4 cup) best-quality coffee beans
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Let cool then strain, discarding coffee and vanilla beans.
Salad
2 oranges, peeled
and segmented.
1 cup of baby mache,
stemmed and washed
1/2 cup baby
spinach
4 leaves of macro
arugula
1 T baton-cut
chives
1/3 cup fresh
orange juice
1/8 cup extra
virgin olive oil
1/4 cup + 4 sprigs
chervil, picked leaves only (set aside 4 sprigs)
Sea salt to taste
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Whisk olive oil
into the orange juice in a mixing bowl. Season to taste with salt and set
aside.
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In a separate
mixing bowl toss together all other ingredients (reserving 4 chervil sprigs
for garnish).
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Season greens
mixture with the dressing and check taste. Adjust as necessary.
To Serve
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Warm unsalted
butter in small saucepan.
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Spoon one ounce of Salsa di Caffe in the center of four shallow serving bowls.
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Divide salad between bowls, atop Salsa di Caffe.
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Dunk the lobster in the butter to warm slightly, then arrange atop salad.
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Garnish lobster with a sprig of chervil.
©Tarbell's 2005
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