1 1 1/2 pound lobster (680 g)
4 quarts court bouillon
4 ounces sea scallops
3 ounces squid, cleaned
12 mussels, debearded
1 avocado
1 head frisée
1 head baby red oak
2 tablespoons shallot, finely minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, finely minced
1 tablespoon fresh italian parsley, chopped
lemon vinaigrette as needed (recipe follows)
salt and white pepper, to taste
LEMON VINAIGRETTE:
1 teaspoon dijon-style mustard
salt and white pepper, to taste
1 ounce red wine vinegar
10 ounces extra virgin olive oil
2 ounces lemon juice
1 pinch cayenne pepper
Servings: 4
1. Boil the lobster in the court bouillon, then chill it. Remove the meat from the shell; dice it.
2. Poach the sea scallops and squid in the same court bouillon. Cool and thinly slice them.
3. Steam the mussels in a portion of the court bouillon. Chill and remove the meat from the shells.
4. Peel, pit, quarter and thinly slice the ripe avocado.
5. Wash and dry the greens.
6. Toss the shellfish with the shallots, herbs and a portion of the vinaigrette. Dress the lettuces and avocado.
7. Season all with salt and white pepper. Arrange the lettuces, shellfish and fanned avocado on four plates.
To make the Lemon Vinaigrette:
1. Whisk together the mustard, salt, white pepper and red wine vinegar. Slowly whisk in the olive oil.
2. Adjust the acidity with the lemon juice and add a pinch of cayenne.
Yield: 14 oz (400 ml)
4 quarts court bouillon
4 ounces sea scallops
3 ounces squid, cleaned
12 mussels, debearded
1 avocado
1 head frisée
1 head baby red oak
2 tablespoons shallot, finely minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, finely minced
1 tablespoon fresh italian parsley, chopped
lemon vinaigrette as needed (recipe follows)
salt and white pepper, to taste
LEMON VINAIGRETTE:
1 teaspoon dijon-style mustard
salt and white pepper, to taste
1 ounce red wine vinegar
10 ounces extra virgin olive oil
2 ounces lemon juice
1 pinch cayenne pepper
Servings: 4
1. Boil the lobster in the court bouillon, then chill it. Remove the meat from the shell; dice it.
2. Poach the sea scallops and squid in the same court bouillon. Cool and thinly slice them.
3. Steam the mussels in a portion of the court bouillon. Chill and remove the meat from the shells.
4. Peel, pit, quarter and thinly slice the ripe avocado.
5. Wash and dry the greens.
6. Toss the shellfish with the shallots, herbs and a portion of the vinaigrette. Dress the lettuces and avocado.
7. Season all with salt and white pepper. Arrange the lettuces, shellfish and fanned avocado on four plates.
To make the Lemon Vinaigrette:
1. Whisk together the mustard, salt, white pepper and red wine vinegar. Slowly whisk in the olive oil.
2. Adjust the acidity with the lemon juice and add a pinch of cayenne.
Yield: 14 oz (400 ml)
Last edited: