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vanilla beans vegetable oil egg mustard tarragon leaves lemon lobster potatoes red onion celery garlic fresh maiche parsley Bread
Viewed: 26 - Published at: 5 years agoIngredients
- 2 vanilla beans, split in half and pulp removed
- 1 1/4 cups vegetable oil
- 1 egg*
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped tarragon leaves
- 1 lemon, juiced
- 1 pound cooked fresh lobster meat, diced 1/2-inch thick
- 1/2 pound Idaho potatoes, peeled, diced 1/2-inch thick, cooked until tender and cooled
- 1/4 cup small diced red onion
- 1/4 cup small diced celery
- 1/2 teaspoon chopped garlic
- 1/2 pound fresh maiche, cleaned
- 1 tablespoon chopped, fresh parsley leaves
- 12 toasted French bread rounds (2 inches by 1/4-inch thick)
Method
- In a saucepan, over medium heat, combine the vanilla bean, pulp and oil.
- Bring to a simmer and cook for 10 minutes.
- Remove from the heat, cool completely and strain.
- In a food processor, fitted with a metal blade, combine the egg, mustard, tarragon and lemon.
- Process until smooth.
- Season with salt and pepper.
- With the machine running, add 1 cup of the vanilla oil slowly, in a steady stream.
- Process until the mixture is thick and creamy.
- Remove and refrigerate for at least 1 hour.
- Can be made the day ahead of time.
- In a mixing bowl, combine the lobster, potatoes, onions, celery and garlic.
- Season with salt and pepper.
- Toss well.
- Fold in the vanilla bean emulsion.
- Mix well.
- In another mixing bowl, toss the maiche with the remaining vanilla oil.
- Season with salt and pepper.
- To serve, place the greens in the center of each serving plate.
- Mound the lobster salad in the center of each plate of greens.
- Garnish with parsley.
- Serve the croutons with the salad.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
