lobster “roll”  California style
(mille-feuille de homard à la Californie)

serves 4

what you need:

lobster 
4 lobster tails 
1 cup seafood stock
½ cup dry white wine
1 sachet (1 bay leaf, fresh Italian parsley, fresh cilantro, black peppercorns, 1 strip lime peel)

salad
1 ripe avocado, thinly sliced
1-2 apples, thinly sliced, seeds removed
1 Asian pear, thinly sliced, seeds removed
1-2 cucumbers, thinly sliced
1-2 tomatoes (preferably Green Zebra), sliced
1 shallot, thinly sliced

dressing
2 teaspoon gros sel de Guérande (or sea salt)
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
⅓ cup olive oil
¼ cup avocado
¼ cup fresh cilantro leaves
1 tablespoon fresh minced Italian parsley
pinch piment d’espelette
freshly ground black pepper (as needed)

garnish
pinch piment d’espelette
pinch minced fresh Italian parsley Read the rest of this entry »