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: 1 brioche loaf slice (2-inches thick), crust removed; 2 cups chicken stock, low or no sodium; Salt and pepper, to taste; ½ cups fioretto (flowering cauliflower), cut into 1-inch florets (cauliflower florets can be used as a substitute); 1 cup vegetable oil; 4 small raw lobster heads (these can be left over from a previous lobster dinner or ask your local fish market); 2 tablespoons unsalted butter, cold; 2 cups baby spinach leaves; 1 tablespoon unsalted butter, melted; Sea salt & pepper, to taste; 1½ cups heavy cream, room temperature; 4 sprigs thyme; Toasted Spaghetti Squash Seeds; 2 tablespoons raw spaghetti squash seeds (reserved from the scooped small squash); 1 small spaghetti squash; Squash and Baby Spinach; 1 clove garlic, crushed; 1 shallot, thinly sliced; ¼ cup all-purpose flour; Fried Okra; Warm Shrimp Salad with Fioretto, Spaghetti; ½ tablespoon extra-virgin olive oil; Black pepper, to taste; ¼ cup seasoned rice vinegar; Brioche Toasts; 3 cups baby spinach; Extra-virgin olive oil for drizzling; Divide the toasted brioche between 2 plates.; 1 garlic clove; Cooked spaghetti squash strands

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

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