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Categories:
egg mustard fresh lemon salt freshly ground white pepper sauce vegetable oil shallots garlic tarragon capers caper juice fresh lobsters Red Teardrop tomatoes chervil parsley Drizzle green tomatoes salt freshly ground black pepper all-purpose yellow cornmeal vegetable oil
Viewed: 62 - Published at: 5 years agoIngredients
- 1 large egg
- 1 tablespoon Dijon mustard
- Juice of 1/2 fresh lemon, about 1 tablespoon
- Salt
- Freshly ground white pepper
- Hot sauce
- 1 1/2 cups vegetable oil
- 2 tablespoons chopped shallots
- 1 teaspoon chopped garlic
- 2 tablespoons chopped fresh tarragon leaves
- 3 tablespoons capers
- 1 tablespoon caper juice
- 2 large fresh lobsters, cooked, tail and claw meat removed, discard shells
- 1/2 pint red teardrop or small pear tomatoes
- 1/2 pint yellow teardrop or small pear tomatoes
- 1/4 cup fresh chervil leaves
- 1 tablespoon finely chopped fresh parsley leaves
- Drizzle extra-virgin olive oil
- 2 large green tomatoes, cored and ends removed
- Salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 cup vegetable oil
Method
- In a blender, combine the egg, mustard, lemon juice, and hot sauce.
- Blend on high until smooth.
- With the blender running, slowing add enough oil until the mixture is thick.
- Season with salt and pepper.
- Set aside.
- In a mixing bowl, combine half of the mayonnaise, shallots, garlic, and tarragon.
- Mix well.
- Roughly chop the capers and add to the mayonnaise mixture.
- Add the caper juice and mix well.
- Season with salt and pepper.
- Small dice the lobster meat and add to the mayonnaise mixture.
- Season with salt and pepper.
- Mix well.
- Cover with plastic wrap and refrigerate while frying the tomatoes.
- Slice each tomato 1/4-inch thick.
- Season with salt and pepper.
- In a small bowl, combine the flour and cornmeal.
- Season with salt and pepper.
- Mix well.
- In a large cast-iron skillet, over medium heat, add the oil.
- Dredge the tomato slices in the flour mixture, coating both sides completely.
- When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
- Remove the tomatoes and drain on paper towels.
- Season with salt and pepper.
- Add the teardrop tomatoes and the chervil to the lobster salad and mix well.
- Arrange the fried tomatoes in the center of each serving plate.
- Mound the Lobster Salad in the center of the fried tomatoes.
- Drizzle with olive oil.
- Garnish with parsley.
