Thursday, March 18, 2010

Lobster, Vanilla and Peaches?

Lobster Salad With Grilled Peaches and Champagne Vanilla Bean Vinaigrette (8 Servings)
From Chef Anthony Cole, Spa at Chatham Bars Inn, Chatham, Massachusetts

Why this recipe:
• Vanilla helps digestion, reduces bodily inflammation, acts as an aphrodisiac
• Lobster is  a good source of protein and Omega-3
• Arugula greens provide a readily absorbable source of calcium, iron, manganese, copper, and potassium. They are also a good source of vitamins A, C, K, and folic acid

Ingredients for lobster:
4 1-1/4 pound lobsters

Preparation for lobster:
1. Cook lobsters in boiling salted water for seven minutes
2. Remove the lobsters and place them in an ice bath to cool. Once completely cool, remove the tail, claw and knuckle meat from the shell.
3. Cut the tail in half and clean.
4. Using a pair of scissors, remove one-third of the carapace shell lengthwise to form a bse to hold the filling.

Ingredients for vinaigrette:
1/2 cup champagne vinegar
1 vanilla bean
1 cup olive oil blend
1/2 cup extra virgin olive oil
Salt and pepper to taste

Preparation for vinaigrette:
5. Scrape the vanilla bean into the vinegar.
6. Puree the vinegar in a blender and emulsify with the oils.
7. Season with salt and pepper to taste.

Ingredients for avocado mousse:
1 avocado
4 ounces buttermilk
1/4 cup cilantro
1 tsp. lime juice
Salt and pepper to taste

Preparation for avocado mousse:
8. Scoop the avocado meat and puree everthing together in the blender

Finishing ingredients:
8 slices of gilled peach
4 cups arugula

Finishing preparation:
9. Toss arugula with one cup of vinaigrette
10. Arrange arugula on plates.
11. Spoon avocado mousse onto each plate.
12. Complete by arranging the lobster, peaches on each serving.