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Green Lentil Salad and Wrapped Lobster Tail
with Serrano Ham, Chicken Jus Vinaigretteo
Serves 8
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1 pound (4 Pieces) Maine lobster
8 slices Serrano ham
8 basil leaves
4 oz green lentils
1oz chopped shallots
1 tsp chopped garlic
1 Tbs basil oil
1 oz sherry vinegar
2 oz olive oil
1 oz brown chicken jus
2 pieces tomato
2 oz micro greens
Fresh herb coulis
Salt & pepper to taste |
Method
For the Lobster
Cook the lentils in salted boiled water and then cool. Season the
cooked lentils with the chopped shallots, garlic, sherry vinegar,
basil oil, olive oil, salt & pepper, and reserve. Make small
cubes with the tomatoes and add them to the lentil salad. Cook the
lobster in salted boiled water for 6 minutes and then refresh the
Lobster in iced water. Remove the tail from the shell and cut the
lobsters in half. Also remove the meat from the claws, chop, and
add to the lentil salad. Wrap the halved of lobster tail with one
basil leaf and one slice of Serrano ham, then skewer with a tooth
pick. In a hot sauté pan, sear each in the 1-ounce olive
oil.
For the Vinaigrette
Heat the brown chicken jus, add the sherry vinaigrette and whip
the olive oil until it has a nice consistency, seasoning with salt
& pepper.
Presentation
Make a ring of lentil salad and top with the seared Lobster Tail.
Glaze with the Chicken Jus Vinaigrette. Spray Micro Green Salad
on top and drizzle fresh herb coulis around the plate.
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Executive Restaurant Chef Philippe Ruiz
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