Chilled Lobster and Spring Vegitable Crudites

Elaine
from the Cuisineist shares a Recipe by Alex Stratta


The Cuisineist attended the 3rd Bon Appetit Vegas Uncork’d and were astounded at the culinary talent that Bon Appetit assembled for this event.
World renowned Chefs were all present for four days of seminars, master series dinners , a grand tasting and an All-Star Interactive Luncheon

The Cuisineist’s own Elaine Harris had the rare opportunity to cook along side Chef Paul Bartolotta of Bartolotta Ristorante Di Mare at the Wynn Resort, Chef Marc Poidevin of Switch at the Encore , the renown Chef Daniel Boulud of Daniel Boulud Brasserie of the Wynn resort and Alex Stratta of Alex , also located at the Wynn.

Elaine had the opportunity to make a dish created by Chef Alex Stratta

Chilled Lobster with Spring
Vegetable Crudites and Lemon Vinaigrette
Serves 10

Lobster : 5 Lobster Tales ( 2#
Lobsters )
1 Gal Water
3/4 Cup of salt

Place the lobster claws in boiling water and cook for 5 mins. Add the tails and cook for 3 mins. remove the claws and tails and allow them to cool in ice water. After they are chilled crack the claws open with the back of a knife and remove the meat.

Lemon Vinaigrette :
3 Tbs Lemon Juice
1 egg yoke
1 Tbs grain
Mustard
1 cup olive oil, Manni
Salt and pepper to taste

Place the juice in a bowl with mustard and egg yoke and season well. Whisk the oil slowly to emulsify and finish with minced chives then reserve chilled until needed.

Marinated Vegetables:
10 petals of fresh
tomato
1 cucumber
4 fresh artichoke hearts
30 large asparagus ( purple )
1 cup green beans ( blanched )
1/4 cup Radishes
20 hearts of Romaine
lettuce
1 Tbs. parsley leaves
1Tbs. basil leaves
1 Tbs. yellow celery
leaves
4 Tbs. extra virgin olive oil
Salt and pepper to
taste.

Slice the cucumbers, artichoke hearts, radishes , and asparagus on a bias angle. Place in a chilled bowl and add green beans, hearts of romaine and herbs. Cut the petals of tomato into three slithers and add to the vegetables. Just before serving, season the vegetables with salt and pepper and dress lightly with olive oil.

Arrange the dressed and seasoned vegetables , herbs and salad in the center of a cold plate, arranging them to display all of there colors. Slice the lobster tails into three medallions and arrange on the vegetables. Dress the claw the the remaining lemon dressing and place it on the slices of lobster. Serve the room temperature lobster on the chilled vegetables.

Recipe by Chef Alex Stratta

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