Shanna's Lobster Truffle Avocado Salad
2 x bay leaves
1 x yellow onion quartered
1 1/2 tsp salt
1/2 tsp black peppercorns
2 x lobsters - (1 1/2 to 2 lbs ea)
4 cup mesclun greens
2 tbl extra-virgin olive oil
2 lrg ripe avocados peeled, pitted,
and cut into 1/2" pieces
1/2 cup homemade mayonnaise
2 tsp fresh lemon juice
1 1/2 tsp white truffle oil
1/4 cup minced shallots
2 tbl minced fresh chervil
1 tbl shaved fresh truffle
8 x chives
Method :
In a large, heavy pot, bring 2 gallons of water, the bay leaves, onions, 1
teaspoon of salt, and peppercorns to a boil. Add the lobsters to the water and
simmer, covered, for 10 to 12 minutes. Transfer the lobsters with tongs to a
colander and rinse under cold running water. Drain and let cool.
When lobsters are cool enough to handle, break off claws at body of each
lobster. Crack claws and remove meat. Reserve some claw meat, covered and
chilled, for garnish, if desired, and cut remainder into bite-size pieces.
Twist tails off lobster bodies and discard bodies. With kitchen shears remove
thin hard membrane from underside of each tail by cutting just inside outer edge
of shell. Remove meat from each tail and cut into bite-size pieces. Spread the
claw and tail meat on a plate and place in the refrigerator to cool, about 15
minutes.
In a medium bowl lightly dress the mesclun greens with the olive oil and 1/4
teaspoon salt. Divide the mixture among 4 salad plates. Cut the avocados in half
and remove the seeds and skins. Place 1/2 an avocado on each salad plate.
Transfer the lobster meat to a medium bowl. Add the mayonnaise, lemon juice,
truffle oil, shallots, chervil, truffle and remaining 1/4 teaspoon salt, and
toss lightly to just combine.
Divide the lobster salad among the 4 avocado halves, and garnish with chives.
Serve.
This recipe yields 4 servings.