Smoked Lobster Salad

Name: Smoked Lobster Salad
Cuisine: France
Ingredients: 2 large Florida or Gulf lobster tails; 2 large Florida or Gulf lobster tails; 4 each white and red endives; 4 each white and red endives; 3 tablespoons sweet rice vinegar; 9 tablespoons avocado oil as needed or other oil of your choice; 9 tablespoons avocado oil as needed or other oil of your choice; 1 recipe Court Bouillon, boiling; Large pinch to ⅓ teaspoon red pepper flakes; Soft center part of 2 small, thin stalks lemongrass; 1 clove garlic, mashed; Salt; Cilantro leaves; 1 very small red onion, sliced and salted

Preparation info

FCR—
6
dinner first-course or luncheon main-course servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Larger lobster tails partially cooked in court bouillon and finished cooking on a covered barbecue are perfect for an end-of-the-winter salad. Or, use the small rectangular stovetop smoker to obtain a light smoke on the outside of the lobster.

Ingredients

4 each white and red endives
2 large Florida or Gulf lobster tails
1 recip

Europe
France
Fish course
Lunch
Starter
Dinner
Gluten-free
Pescatarian
Winter

Method

Remove the core of each endive and pull into leaves. Arrange the leaves, alternating colors, around a platter, leaving the center free.

Wrap the meat side of the lobster tails in aluminum foil. Immerse in the boiling court bouillon and cook 4 minutes after it returns to a boil.

While the lobster cooks, light wood chips of your choice in the smoker. Remove the lobsters from the c