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Chilled Lobster Salad


Ingredients: (for salad)
1 Lobster Tail (in shell, blanched)
2 Lobster Claws & Knuckle (blanched, out of shell, 2 of each)
2 Cups Arugula, Baby
1 Cup Fennel (shaved)

Orange Tarragon Sauce: (as needed)
3 Tablespoons Shallots
1⁄2 Tablespoon Garlic
5 Sprigs Tarragon
1 Cup White Wine
2 Tablespoons Sugar
1 Pinch Saffron
3 Oranges (juiced)
1⁄2 Lemon (juiced)
3 Tablespoons Oil
1⁄2 Tablespoon Olive Oil
1 Tablespoon Butter

Ingredients: (for avocado puree)
1 Avocado (diced)
1⁄2 Tablespoon Shallots
1 Tablespoon Fresh Herbs
2 Tablespoons Olive Oil
Sherry Vinegar (to taste)
Salt & Pepper (to taste)
Tabasco (to taste)
5 Orange Segments (navel)

Fried Tarragon Leaves
Fried Lobster Heads
Basil Oil



Begin by sweating the shallots and garlic in the oils and butter.
When the shallots and garlic are very soft, add the tarragon sprigs.
Deglaze with white wine, reduce by 1⁄2 and then add the sugar and both the lemon and orange juices.
Let the sauce thicken and add the saffron.
Allow the sauce to cool.

Mix the shallots, herbs, oil, vinegar and Tabasco in a mixing bowl. Toss the avocado into the mixture and then add salt and pepper.
Season the arugula and fennel with some of the previously prepared sauce and sliced chives.
Also season the lobster in the same manner.
Combine ingredients and arrange on a serving platter. Garnish with fried tarragon leaves, basil oil and the fried lobster heads.

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