Crab and Lobster Salad with Blistered Tomato, Avocado and Gazpacho Vinaigrette CHEF JAMES VAN DYKE - COCO BISTRO Gazpacho Vinaigrette 2 cups Euro cucumber 1 cup Red pepper 1 cup Red onion 3 cloves Garlic 3 cups Tomato juice 1/4 cup Red wine vinegar 2 tbsp Worcestershire sauce 1/4 cup Olive oil Salt and pepper to taste Method: Rough chop the cucumber, red pepper, red onion and garlic and place in a medium size bowl. Pour the tomato juice, vinegar, olive oil and Worcestershire sauce over the vegetables and stir to combine. Season with salt and pepper. Puree the mixture in batches in a food processer, mixture should be a little lumpy. For best results let mixture sit for a few hours or overnight before pureeing. Crab and Lobster Salad 1/2 lb Jumbo lump crab meat 1 lb Lobster meat 3 ea Scallion sliced thin 3 tbsp Red pepper minced 3 ea Lemon 1/4 cup Mayonaisse Salt and pepper Method: Poach lobster meat in water over medium heat until cooked through, cool and set to the side. In a medium bowl mix crab meat, minced pepper, scallion and mayonnaise. Zest the lemon adding it to the mixture, then squeeze lemon juice over the mixture making sure to remove all seeds. With a fork, gently shred the lobster meat and add to the mixture. Mix all ingredients together and season with salt and pepper. Avocado Mash 2 ea Ripe avocado Salt and pepper Method: Small dice the avocado and season with salt and pepper, set to the side until ready to use. Blistered Tomato 1 pt Cherry tomatoes 2 tbsp Olive oil Salt and pepper Method: Preheat oven to 450 degrees. Mix tomato, olive oil and salt and pepper in a bowl, place mixture on a sheet pan and into oven for about 10 minutes or until you begin to see the tops of the tomatoes blister and turn black. Cool the mixture until ready to use. Constructing the salad: For the presentation it is good to use a ring mold if you have one available, if not, it’s no big deal and this can be done by hand. Spread about 2 oz. of gazpacho vinaigrette evenly on a plate and place the ring mold in the center. Using a spoon scoop a small amount of avocado into the mold, smoothing out and pressing down in the center. Add a layer of blistered tomato, followed by the crab and lobster salad. Remove the mold and garnish with cilantro leaves and a few drops of olive oil.
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