Black Salsify With Caramelized Lobster Tails And Mache
- 1 med onion coarsely minced
- 1 med carrot coarsely minced
- 1 x celery stalk coarsely minced
- 2 x bay leaves
- 1 x lemon juiced, and rind reserved
- 1 Tbsp. whole peppercorns
- 1/4 c. kosher salt
- 2 x lobster tails
- 8 med salsify - (abt 1 1/2 lbs)
- 1/2 c. white vinegar
- 3 c. lowfat milk
- 2 c. water
- 2 tsp salt
- 1 tsp freshly-grnd black pepper
- 1 Tbsp. cornstarch
- 2 Tbsp. extra virgin olive oil
- 4 Tbsp. butter
- 1 Tbsp. chervil leaves
- 1 Tbsp. extra-virgin extra virgin olive oil
- 2 c. mache
- In a large, 2-gallon stockpot filled with 1 1/2 gallons of water, place the onion, carrot, celery, bay leaves, lemon juice and rind, peppercorns, and salt. Bring the pot to a boil and cook for 15 min. Place the lobster tails in the water and cook for 3 1/2 to 4 min. Remove the lobsters from the boiling water and cold in an ice bath immediately. Once the lobsters are cold sufficient to handle, remove the tails from the shells and use a chef's knife to cut the tails in half lengthwise.
- To prepare the salsify, wear rubber gloves. (Salsify releases a milky sap when peeled.) Using a vegetable peeler, peel the salsify. Use a sharp paring knife to trim the ends. Cut the salsify into 2-inch lengths and place in a non-reactive bowl with 4 c. of cool water and the white vinegar.
- In a medium saucepan, combine the lowfat milk, water, 1 tsp. of the salt, and 1/2 tsp. of the black pepper. Place the salsify pcs in the pan and bring to a boil, reduce the heat to a simmer and cook for 15 min. Remove from the liquid and set aside to cold. Once cold sufficient to handle, sprinkle the salsify with the cornstarch. Shake to release any excess cornstarch.
- Heat a large saute/fry pan over medium-high heat and add in 1 Tbsp. of the extra virgin olive oil to the pan. Once the oil is warm, place the salsify in the pan and sear for 1 minute. Add in 2 Tbsp. of the butter to the pan and turn the salsify over on to the other side. Continue to sear the salsify, turning occasionally, till all sides are proportionately browned. Add in the chervil leaves and toss till coated. Remove the pan from the heat and set aside till ready to serve.
- Place a 10-inch saute/fry pan over medium-high heat and add in the remaining Tbsp. of extra virgin olive oil to the pan. Once the oil is warm, place the lobster tails, cut-side down in the pan and sear for 2 min. Add in the remainding two Tbsp. of butter to the pan and continue to sear the lobster for another 2 min. Turn the lobsters and cook for 30 seconds on the other side. Remove from the pan and set aside.
- Assemble plates by dividing the salsify proportionately among 4 plates. Top each portion of salsify with one piece of lobster tail. In a small mixing bowl, gently toss the mache with the extra-virgin extra virgin olive oil and remaining salt and pepper. Place 1/2 c. of the mache on top of each lobster tail and serve immediately.
- This recipe yields 4 servings.
Leave a review or comment