Spiny lobster salad with a tomato, tarragon, and chervil dressing

4

by: Single Chef






Spiny lobsters are not the same thing as a New England or European homard lobster. Biologically, they are only distant cousins, and in the kitchen, spiny lobsters are a bit tougher and are not as rich-tasting as a Maine lobster. But that doesn't mean spiny lobsters are not delicious delicacies all their own. They are a rare treat in California, gathered in traps or by hand by divers and sold live in tanks. This makes the U.S. spiny lobster fishery a "best choice" if you are eager to eat only sustainable seafood.




ingredients

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serves: 4

2 tablespoons Lemon Olive Oil

1/2 teaspoon white wine vinegar

Salt and freshly ground black pepper

2 oz (50 g) prepared salad leaves (such as curly endive, watercress, escarole, and Belgian endive)

1 (4-5 lb/1.75-2.3 kg) spiny or rock lobster

DRESSING:

1 1/4 cups (300 ml) Fish Stock

1/4 cup olive oil

1 tablespoon Clarified Butter

1 plum tomato (skinned, seeded, and diced)

1 small garlic clove (minced)

1 teaspoon each chopped tarragon and chervil

1/4 small medium-hot red chile pepper (seeded and minced)

1 tablespoon white wine vinegar

1 small pinch of saffron strands

1/2 teaspoon minced anchovy fillets

Nutrition Facts
Spiny lobster salad with a tomato, tarragon, and chervil dressing

Servings Per Recipe: 4

Amount per Serving

Calories: 771

  • Total Fat: 32.2 g
  •     Saturated Fat: 6.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 338.9 mg
  • Sodium: 1029.4 mg
  • Total Carbs: 16 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 1.8 g
  • Protein: 97.2 g
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preparation

1.  Put it into the freezer 2 hours before cooking, this will kill it painlessly. Bring a large pan of heavily-salted water to a boil (i.e. 1/2 cup/150 g of salt to every 10 pints/4.5 liters of water). Add the lobster and bring back to a boil. Cook those up to 1 1/2 lb (750 g) for 15 minutes and those up to 2 1/2 lb (1.25 kg) for 20 minutes.

2.  Meanwhile, for the dressing, put the fish stock into a pan and boil rapidly until it has reduced to about 2 tablespoons. Remove from the heat.

3.  Remove the spiny lobster from the water and leave it until it is cool enough to handle. Then remove the meat from the tail. Cut it across into slices, put onto a plate, and keep warm while you remove the rest of the meat from the claws and legs.

4.  Add all the other dressing ingredients to the pan containing the reduced fish stock and let warm through over a low heat-but don't let it come anywhere near boiling.

5.  Whisk together the lemon olive oil, vinegar, salt, and pepper to make a light salad dressing. Toss with the salad leaves and divide among four plates. Arrange the lobster meat to the side of the leaves, spoon the warm dressing over the lobster, and serve immediately.

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comments

GregL

4

Great lobster salad, everyone loved it.