Lobster Napoleon with Herbed Potato Tuiles

Lobster Napoleon with Herbed Potato Tuiles
Photo by Ben Fink

Ingredients

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

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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