Best 4 Saffron Lobster Salad On Grilled Fingerlings Recipes

LOBSTER SALAD WITH SAFFRON POTATOES AND CRISPY LEEKS

Steps:

• Cook lobster in boiling water for 3 1/2 minutes. Remove from water and set aside to cool.
• To make vinaigrette, in a deep bowl mix together sherry vinegar, olive oil, truffle oil, and salt and pepper, to taste.
• Heat 1/4-inch of oil in a deep saute pan to 350 degrees F.
• To prepare the leeks, boil in water for 1 minute. Dry the leeks completely then fry them in the oil until crispy. Remove from pan immediately, drain on a paper towel lined plate and set aside.
• To prepare the potato, peel in a cylindrical shape. Bring a saucepan of salted water to a boil. Add a pinch of saffron. Add the potato and cook until fork tender, about 20 minutes. Drain and set aside.
• Slice the potato into 5 (1/2-inch thick) medallions. Place in a bowl with shallots, 1/2 of the chives and 2 to 3 tablespoons of the vinaigrette. Add the truffle. Toss potatoes with the vinaigrette a few times to marinate. Place potatoes in the center of a plate.
• Shell the lobster and cut the meat into 1/2-inch medallions. Place the lobster in a bowl and toss with 3 to 4 tablespoons of vinaigrette. Heat lobster by placing the bowl in hot water for approximately 1 minute. Place lobster on top of potatoes. Place leeks on top of lobster. Finish the plate with a pinch of lobster roe and the rest of the chopped chives.

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA

Steps:

• Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
• Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
• Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
• Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
• Toss greens in another large bowl with enough remaining dressing to coat.
• Divide greens among plates. Spoon lobster mixture atop greens and serve.

SAFFRON LOBSTER SALAD

Steps:

• Combine the white wine and garlic in a large pot and bring the liquid to a boil over medium heat. Add the lobsters, cover and steam for 12 minutes. Take the lobsters out of the pot. Set aside to cool. When the lobsters are cool enough to handle, remove the tail and claw meat from the shell and cut it into bite-size pieces. Refrigerate.
• Strain the lobster broth through a sieve lined with cheesecloth into a small saucepan. Bring to a boil. Lower the heat and simmer until it reduces to 1/4 cup, about 3 to 5 minutes. Add the saffron and set aside to cool.
• Meanwhile, put the potatoes in a pot, cover with cold water and simmer over medium heat until tender, about 15 to 20 minutes. Drain and rinse under cold running water until cool. Cut the potatoes in half. Set aside.
• Pour the cooled lobster sauce into a large salad bowl. Whisk in the lemon juice and olive oil. Season with salt and pepper. Add the potatoes, lobster and basil. Toss gently. Refrigerate for up to 4 hours before serving.

SCALLOPS WITH SAFFRON LOBSTER SAUCE AND CAVIAR

Steps:

• In a large pot, bring the white wine to a boil over high heat. Add the lobster, cover, reduce heat and steam for 10 minutes. Remove the lobster and set aside. Reserve the broth.
• When the lobster is cool, remove the meat from the claws and tail and set aside. Use a sharp knife to split the body and to break the shell into 2- to 3-inch chunks. Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour. Strain and set aside.
• Melt 1 teaspoon of the butter in a clean saucepan. Add the shallots, and saute until softened, about 30 seconds. Add the lobster broth and the sparkling wine, and bring to a slow simmer. Add the scallops, and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon, place in a bowl and cover with foil to keep warm.
• Place 2 cups of the poaching liquid in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 15 minutes. Add the saffron, and simmer until reduced to 1/2 cup, about 10 minutes. Cut the remaining 1 1/2 teaspoons butter into small pieces. Remove the sauce from the heat, and gradually whisk in the butter. Carefully stir in the caviar to avoid breaking the eggs.
• Cut the lobster meat into bite-size chunks. Steam the spinach just until wilted, and divide among 4 plates. Divide the scallops among the plates, sprinkle with lobster chunks and spoon the sauce over the scallops and lobster. Serve immediately.