Lobster Napoleon with Herbed Potato Tuiles

Lobster Napoleon with Herbed Potato Tuiles
Photo by Ben Fink

Ingredients

  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 2 Tbs. butter
  • Salt and freshly ground black pepper
  • 1 Tbs. fresh lime juice
  • 1 Tbs. chopped fresh cilantro
  • Salt and freshly ground black pepper
  • 1 tsp. chopped fresh ginger
  • + 24 more ingredients
    • 1 tsp. black peppercorns
    • 3 Tbs. sugar
    • ¼ cup rice vinegar
    • 1 Tbs. rice vinegar
    • ¼ cup (combined) finely chopped fresh basil and flat-leaf parsley
    • 1 Tbs. chopped shallots
    • 2 Tbs. chopped fresh flat-leaf parsley or chervil
    • 1 medium (10 oz.) Idaho potato, baked at 400°F for 1 hour and peeled while still warm
    • 2 Tbs. fresh lemon juice
    • 2 live lobsters (1-½ lb. each)
    • 3 cups loosely packed fresh basil leaves
    • 1 cup very fresh canola or grapeseed oil
    • ¼ cup olive oil
    • ½ cup water
    • ½ jalapeño, cored, seeded, and chopped
    • 1 Tbs. kosher salt
    • 1 whole clove
    • ½ ripe papaya, peeled, seeded, and thinly sliced crosswise (about ½ cup)
    • 1 ripe avocado
    • 1 cup mixed tiny fresh herbs or mixed baby greens (or larger herbs, snipped)
    • 1 tsp. mustard seeds
    • 2 shallots, peeled and roasted in ½ cup olive oil at 350°F until soft (20 to 30 minutes)
    • 4 egg whites
    • Salt and freshly ground black pepper

Blanch the basil and parsley in boiling salted water for 20 seconds, and then shock them in ice water. Squeeze the herbs dry in a dishtowel, and then chop them coarsely. Purée the herbs with the canola and olive oils in a blender until the mixture is uniform and bright green, 3 to 4 minutes. Tran...

View full recipe at Fine Cooking

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