Roasted Shrimp Toast Salad with Garlic Chive Lobster Sauce, Fioretto & Spaghetti Squash, Tossed with Baby Spinach and Fried Okra

Name: Roasted Shrimp Toast Salad with Garlic Chive Lobster Sauce, Fioretto & Spaghetti Squash, Tossed with Baby Spinach and Fried Okra
Yield: Yield: 2 servings
Cuisine: American
Ingredients: Zest of ½ lemon; Toasted Spaghetti Squash Seeds; Cooked spaghetti squash strands; ½ pounds shrimp, (U10-12), peeled & deveined (optional: use head-on shrimp); Extra-virgin olive oil, as needed; Salt, to taste; 2 tablespoons raw spaghetti squash seeds (reserved from the scooped small squash); 2 tablespoons raw spaghetti squash seeds (reserved from the scooped small squash); ¼ cup all-purpose flour; 1 lemon; 1 cup vegetable oil; 3 fresh okra pods, thinly sliced lengthwise; Sautéed fioretto and spaghetti squash; Cooked Shrimp; 3 cups baby spinach; Sautéed fioretto and spaghetti squash; Salt & pepper, to taste; Salt & pepper, to taste; Extra-virgin olive oil for drizzling; 1 small spaghetti squash; Sea salt & pepper, to taste; Sea salt & pepper, to taste; 1 tablespoon unsalted butter, melted; 1 brioche loaf slice (2-inches thick), crust removed; ½ cups fioretto (flowering cauliflower), cut into 1-inch florets (cauliflower florets can be used as a substitute); ½ cups fioretto (flowering cauliflower), cut into 1-inch florets (cauliflower florets can be used as a substitute); ½ cups fioretto (flowering cauliflower), cut into 1-inch florets (cauliflower florets can be used as a substitute); ½ tablespoon extra-virgin olive oil; 1 garlic clove; Salt and pepper, to taste

Preparation info

Yield:
2
servings

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Garlic Chive Lobster Sauce

4 small raw lobster heads (these can be left over from a previous lobster dinner or ask your local fish market)
2 tablespoons extra-vir

Americas
United States
Main course

Method

Garlic Chive Lobster Sauce

From all 4 lobster head pull off and remove top head shells and discard, along with the tomalley (greenish gray digestive gland), roe (dark green eggs), feathery gills/lungs, and sac behind the head. Rinse off and dry the remaining heads underbodies and attached legs.

Preheat a medium sauce