James's Lobster Avocado Sorrel Vinaigrette
1 cup Chopped sorrel - washed
1/2 cup Parsley leaves - lightly packed - washed
1 tbl Chopped shallot
1/4 cup Lemon juice
1/2 cup Olive oil, (up to 3/4)
Salt and pepper - to taste
FOR THE AVOCADO SALAD
2 tbl Olive oil
2 tbl Lemon juice
1 tbl Red wine vinegar
1 tsp Cumin
1 x Red onion - sliced
3 x Ripe avocados - medium dice
1 x Tomato - concasse
2 x Cloves garlic - minced
3 x Chili's - mild - minced
12 x Leaves sorrel - julienned
15 lrg Mint leaves - julienned
2 tbl Olive oil
2 tbl Lemon juice
Salt and pepper
FOR THE LOBSTER
2 x Lobsters, (1 1/2 to 2)
FOR THE COURT BOUILLON
2 qt Water
2 cup White wine
1/2 cup White wine vinegar
1 med Onion
6 sprg thyme
6 sprg parsley
1/2 x Lemon
5 stalk celery - sliced
1 x Leek - cut in half and sliced
1 x Bulb fennel - sliced
6 x Peppercorns - sliced
FOR THE FRISEE GARNISH
1 1/2 cup Frisee
1/2 x Lemon - juiced
1 tbl Extra virgin olive oil
Salt and pepper
2 tbl Chives - chopped
Method :
For the Sorrel Vinaigrette:
In a blender combine sorrel, parsley, shallot, and lemon juice. Puree until
liquified. With motor running, slowly drizzle in olive oil. Season with salt and
pepper.
Yield 1 squirt bottle
For the Avocado Salad:
In a bowl mix together the olive oil, lemon, red wine vinegar and cumin.
Add the sliced onions and toss. Cook the onions over the grill until tender.
Cool and dice. Put onions back in marinade. Set aside.
In a bowl gently mix together the avocado, tomato, garlic, marinated onions,
chilies, sorrel, and mint. Finish with olive oil, lemon juice and salt and
pepper to taste. Set aside.
For the Lobster:
Twist off the claws and joints of the lobster and then twist the tail off the
body. Slide a blunt dinner knife under the shell of the lobster belly.
This will keep the body meat flat during poaching.
For the Court Boullion:
Add all ingredients together and in a shallow pot bring to a boil. Reduce to a
simmer. Place the claws and body in the poaching liquid and cook over a gentle
simmer for 10-12 minutes. The claws will take 2-4 minutes longer than the
bodies. Remove from liquid and let cool. Crack shells using a mallet or a heavy
French knife. Slice the body meat on a bias into medallions. Slice the claw meat
in half. Any extra lobster scraps can be chopped fine and used as a garnish for
the finished presentation.
For the Frisee Garnish:
Mix all ingredients together.
To assemble:
Place a 3-inch flan mold in the middle of a chilled plate and fill with the
avocado mixture. Remove mold and cover with 4-5 slices of lobster medallions.
Top each salad with frisee salad. Drizzle sorrel vinaigrette around the plate.
Sprinkle excess lobster meat around the plate.