- 1 Medium lobster, live or cooked
- 1 bay leaf
- 1 sprig thyme
- 11/2 pounds (681g) new potatoes, scrubbed
- 2 ripe tomatoes
- 4 oranges
- 1/2 head chicory or radicchio
- 1 head Boston lettuce
- 1/4 cup (50mL) extravirgin olive oil
- 1 can (7oz./196g) young artichokes in brine, quartered
- 1 small bunch tarragon, chervil or flatleaf parsley to
- 2 tablespoons (25mL) centrated orange juice,
- 6 tablespoons (90 mL) unsalted butter, diced
- Cayenne pepper
If the lobster needs to be cooked,
add to a large pan of salted water with the bay leaf and thyme. Bring to a boil
and simmer for 15 minutes. Cool under running water. Twist off the legs and
claws, and separate the tail piece from the body section. Break the claws open
with a hammer and remove the meat intact. Cut the tail piece open from the
underside with a pair of kitchen shears. Slice the meat and set
Bring the potatoes to a boil in salted water and
simmer for 20 minutes. Drain, cover and keep warm. Cover the tomatoes with
boiling water and set aside for 20 seconds to loosen their skins. Cool under
running water and slip off the skins. Halve the tomatoes, discard the seeds,
then' cut the flesh into large dice.
To segment the
oranges, remove the peel from the top, bottom and sides with a serrated knife.
With a small paring knife, loosen the orange segments by cutting between flesh
and the membranes. holding the fruit over a small
Dressing: Measure the thawed orange juice
into a glass bowl and set it over a saucepan containing one inch of simmering
water. Heat the juice for one minute, remove from the heat, then whisk in the
butter, a little at a time, until the dressing reaches a coating consistency.
Season to taste with salt and a pinch of cayenne pepper, cover and keep
To Serve: Wash the salad greens and spin dry.
Dress with olive oil, then divide between four large serving plates. Moisten
the potatoes, artichokes and orange segments with olive oil and distribute them
among the salad greens. Lay the sliced lobster over the salad, spoon on the
warm butter dressing, add the diced tomato and decorate with spring's of fresh
tarragon. Serve at room temperature.
From The Great Fish and Shellfish Cookbook, edited
by Linda Doeser (Lorenze Books).