1 ea 2 ½ lbs. Lobster, whole
1 ea Orange, segmented, no pith
¼ cup Cherry tomatoes, halved
1 ea Orange, juiced
1 tsp Orange zest
1 ea Lemon, juiced
1 tsp Lemon zest
1 ea Garlic clove, minced
3 oz Grapeseed Oil
½ oz Spicy pepper infused caviar
1 tbsp Chives, chopped fine
3 oz Baby wild arugula
2 oz Celery, shaved thin
1 ea Artichoke heart, fresh, shaved thin
Aged sherry vinegar- to taste
Extra virgin olive oil with floral tones (a finishing oil)- to taste
Kosher Salt and Black Pepper- to taste
In a large pot of boiling salted water place live lobster in water and cook approximately 8-12 minutes.
Remove from water and shock in an ice bath, once cool drain well.
Cut lobster in half lengthwise and clean all meat from the tail, set aside. Clean contents from the head. Remove lobsters arms/claws and crack/clean removing all meat from the shell. At this point you should have a clean lobster body/head with the tail attached, all meat has been removed.
Chop the tail and knuckles into pieces about ½ inch thick, keep the claw whole and set aside.
In a mixing bowl combine orange and lemon juice, garlic, zest, oil, salt and pepper to taste to make vinaigrette. Set aside for use later
To finish and plate salad: Shave celery and artichokes paper thin on a mandoline. Add arugula and season with salt and pepper. Toss with sherry and olive oil.
Add the chives and caviar to the vinaigrette and mix together. In a separate bowl combine tomatoes and lobster together and dress with vinaigrette, adjust seasoning. Place lobster back into tail portion of the lobster shells.
In the head of the body place the arugula mixture and scatter the plate with orange sections. Drizzle with remaining caviar vinaigrette. Perch the claw against the arugula mixture for garnish.
Alpana Singh's Wine Recommendation
NV Jean Vesselle Champagne, $38