LOBSTER WITH PEACH COLESLAW
Although we do not have sweet salads in France, when I came to the United States I fell in love with coleslaw. Unripe peaches are not dripping with juice, but they do have a little peachy flavor and good, firm texture. Cut into julienne strips, they are a perfect replacement for cabbage. The soft texture of the lobster and the crispness of the peaches make a very good balance in a very elegant dish. You could also use sautéed scallops because scallops, like lobster, are sweet and tender.
Provided by Michel Richard
Categories seafood
Time 2h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To prepare coleslaw: In a medium bowl, combine yogurt, sugar, lemon juice and ginger. Add peaches, and season to taste with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.
- To prepare lobster: Preheat oven to 300 degrees. Place a rack in a large steamer (or a roasting pan filled with an inch of water) and bring water to a boil. Steam lobsters for 4 minutes. When lobsters are cool enough to handle, carefully remove meat from knuckles and claws so that meat remains intact. Break tails from bodies. Leaving tails in shells, cut tails in half lengthwise.
- Mix maple syrup with lemon juice, and set aside. Massage meat with olive oil, and season with salt and pepper to taste. Place in a glass baking dish with tail meat facing up. Bake for 4 minutes, or until meat has turned white and is no longer transparent.
- To serve, put egg yolk through a sieve, and dry it for 10 seconds in a microwave oven on high. In center of each of four plates, place a portion of peach coleslaw. Sprinkle coleslaw with egg yolk and chives. Remove lobster tails from their shells, and rub lobster with a little more olive oil. Arrange a lobster claw, knuckle and half a tail around coleslaw. Drizzle with maple syrup mixture, and garnish with chervil and curly parsley.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 7 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 18 grams, TransFat 0 grams
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Martin Rowley
[email protected]This was the perfect dish for a summer party. It was light and refreshing.
Serafia Hinyemwa
[email protected]I'm not a big fan of lobster, but I loved this dish! The coleslaw really made it.
Kalika Karki
[email protected]This recipe is definitely a keeper! I'll be making it again and again.
Nadir Pahore
[email protected]I didn't have any peaches on hand, so I used apples instead. It turned out great!
Gul Akbar
[email protected]The coleslaw was too tangy for my taste.
Kibirango Chrizestom
[email protected]I found the recipe to be a bit too complicated.
Samsung S21
[email protected]The lobster was a bit overcooked, but the coleslaw was still good.
Henry K
[email protected]I highly recommend this recipe to anyone who loves seafood.
Awais Raza
[email protected]This is one of my favorite recipes to make for special occasions.
Rik
[email protected]I've made this recipe several times now and it's always a crowd-pleaser.
Pecillinah Mtanah
[email protected]This dish was a hit at my dinner party! Everyone loved the lobster and the coleslaw.
Ras dagiboy
[email protected]I'm always looking for new ways to cook lobster and this recipe definitely didn't disappoint. The peach coleslaw was a unique and flavorful addition.
STREET LIGHT. VEWS.
[email protected]This was my first time cooking lobster and it turned out great! The recipe was easy to follow and the results were delicious.
Eleanor Southby
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of coleslaw, but I'm so glad I did! The coleslaw was actually really good and the lobster was cooked to perfection.
MD Rohim Hossain
[email protected]The flavors in this dish were amazing! The sweetness of the peaches and the tanginess of the coleslaw dressing really complemented the lobster.
Joyce Mubanga
[email protected]This lobster with peach coleslaw was absolutely delicious! The lobster was cooked perfectly and the coleslaw was a great accompaniment. I would definitely recommend this recipe to anyone who loves seafood.