1646. MAINE LOBSTER SALAD with GINGER, DAIKON, BACON and a WARM PONZU DRESSING

makes two servings


1 one & one quarter pound Maine lobster
1 tablespoon extra virgin olive oil
salt & white pepper to taste
1 cup wakame (seaweed salad)
1 2-inch piece fresh ginger
1 small daikon radish
1/2 bunch of cilantro
2 scallions
1 lemon
2 slices of thick bacon
1 teaspoon canola oil

Dressing:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons ponzu (citrus soy sauce)
3 tablespoons mirin
1/4 cup chicken stock
1/4 cup ale
1 large garlic clove, minced
1/4 teaspoon chili pepper, minced (1/8 teaspoon dried red pepper flakes)
stalks from 1/2 bunch of cilantro
1 teaspoon corn starch
1 teaspoon cold water

Fill a large pot with one quart of water and add one tablespoon of salt. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Add live lobster to the pot and cover. After five minutes, lift the lid and shift the lobster so it cooks evenly. Cover again and cook for five more minutes.

Remove lobster from pot and set aside to cool. Once cool, remove meat from lobster. Slice lobster meat into bite size pieces, leaving claw pieces whole. In a mixing bowl, toss lobster meat with olive oil, white pepper and salt to taste. Cover and refrigerate.

Peel ginger and daikon radish. Slice both into one inch long “matchstick” strips. Set aside. Remove leaves from cilantro. Keep stalks for dressing. Slice scallions in 2 inch long pieces, then quarter each piece. Soak sliced scallion in cold water (just enough to cover) and refrigerate.

Using a vegetable peeler, remove peel from lemon, trying to get as little of the white pith as possible. Finely slice peel into long strips.

Slice bacon into small strips. Place in hot pan with canola oil. Fry bacon strips until crispy. Remove from pan and place on paper towels to drain.

In a small pot over medium heat, add soy sauce, ponzu, mirin, chicken stock, and ale. When liquid comes to a boil, turn heat down to low. Mix cornstarch and cold water together, and whisk into pot. Add minced garlic, chili pepper, cilantro stalks and cover. Simmer for 5 minutes and turn off heat. Remove cilantro stalks with a slotted spoon. Season with white pepper and salt if needed. Add ginger matchsticks and cover.

Place lobster in the middle of each plate, making a "mound".

Ladle dressing over lobster, and around lobster to the outer edge of the plate.

Distribute wakame, daikon, cilantro leaves and bacon over dressing.

Drain water from scallions.

Garnish with sliced scallions and lemon peel.


bacon recipe courtesy of: Zeph, plat du jour, Maine

973. LOBSTER SALAD with BACON, CORN, TOMATO and BASIL VINAIGRETTE

serves 4 to 6


Four 1 1/2- to 1 3/4-pound cooked lobsters in the shell
4 slices cooked and crumbled bacon
2 cups cooked corn
2 cups cherry tomatoes, quartered
1/2 cup chopped scallion
Basil Vinaigrette (see below)

Remove the claws and cut the lobsters in half lengthwise, reserving the half shells. Cut the lobster meat into chunks and toss it with the bacon, corn, tomatoes, scallion and vinaigrette. Season with salt and pepper to taste. Arrange one half lobster shell on each plate and spoon the lobster salad mixture into the shell, mounding it.


Basil Vinaigrette

2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
1 cup packed fresh basil leaves
4 tablespoons vegetable oil
4 tablespoons extra-virgin olive oil

Combine the first five ingredients in a blender and blend, stopping the machine and scraping down the sides until the mixture is pureed. With the motor running, add the oils in a stream.


courtesy of: Sara Moulton, Food Editor, Good Morning America

461. LOBSTER BLT

Makes 2 very generous sandwiches


For the lobster salad and sandwich
two 1 1/4-pound live lobsters, or 1 3/4 cups cooked lobster meat
Salt
4 ounces great-quality thick-sliced smoked bacon (3 to 4 slices)
1 stalk celery, finely diced
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
4 slices brioche bread, white bread, a crusty roll, or your favorite bread
4 Romaine or Buttercrunch lettuce leaves
2 to 4 thick slices vine-ripened tomato

For the basil aïoli
1 cup mayonnaise
1/4 cup thinly sliced basil leaves
2 1/2 teaspoons olive oil
Salt and freshly ground black pepper to taste

To cook the lobsters: Fill a large pot with enough water to come about 2 inches up the sides of the pot. Bring to a boil over high heat. Add a pinch of salt. Add the lobsters, shell side down, cover, and let steam for 12 minutes. Drain the lobsters and let cool.

When the lobster is cool enough to handle, remove the meat from the tails and claws and very coarsely chop. You should have between 1 2/3 and 1 3/4 cups of meat. Set aside in a medium bowl. )Save the bodies and shells for snacking on or for making a lobster broth).

Cook the bacon in a skillet until crisp on both sides, about 10 minutes. Drain on paper towels and set aside.

To make the basil aïoli: In a small bowl, whisk together the mayonnaise, basil, and oil. Season to taste with salt and pepper. Cover and refrigerate; the aïoli will keep for several days. (You will have more aïoli than you need here; save for use in chicken sandwiches, chickensalad, roast beef and cheddar cheese sandwiches, and more.)

Add the celery to the lobster. Fold in 2 tablespoons of the aïoli and the lemon juice to lightly coat the ingredients. Season with salt and pepper. Store in the refrigerator for up to 6 hours if not making the BLTs at once.

To assemble a BLT: Lightly toast the bread. Spread the toast with a light dollop of the basil aïoli, just under a tablespoon on each piece of bread. Divide the bacon, lettuce leaves, tomato slices, and lobster salad between 2 slices of the toast. Cover with the remaining 2 slices toast. Slice the sandwiches in half on the diagonal.

courtesy of: Stonewall Kitchen Favorites, by Jonathan King, Jim Stott, and Kathy Gunst, Clarkson Potter