Warm Lobster Salad With Sauteed Apple Recipes

Steps:

• Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
• Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
• Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.

Steps:

• Heat broiler with rack 8 inches from heat. In a large bowl, whisk together oil, vinegar, and mustard; season. Add apples and toss to coat. Transfer to baking sheet and broil until browned at edges and softened, 5 to 8 minutes. Toss lettuce with apples and any juices. Sprinkle with chives.

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. , In same skillet, combine vinegar, brown sugar and reserved drippings. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly., Meanwhile, in a serving bowl, combine spinach, apples, onion and bacon. Drizzle with warm dressing; toss to coat. Serve immediately.

Steps:

• 1. Kill the lobsters and poach them according to the directions in Poaching Lobster (do not shell the tail meat). Shell the claw meat and cut it lengthwise into 1/4-inch-wide strips. Using heavy kitchen shears, cut away the legs and the thin shell that covers the underside of the tail meat. Cut the tails, with the meat still adhering to the shell, on the diagonal into 1/2-inch-wide slices. Refrigerate the lobster meat.
• 2. Put the lobster stock in a saucepan and bring it to a boil over high heat. Lower the heat slightly and simmer, skimming occasionally, until the stock has reduced to 1/3 cup, about 10 minutes. Put the sauce in a bowl and let it cool slightly. Whisking constantly, slowly drizzle in the vinaigrette. (The recipe can be made to this point up to several hours ahead; refrigerate the sauce).
• 3. To serve, preheat the oven to 550 degrees. Spread the lobster on a baking sheet in a single layer and season it with salt and pepper. Spoon 1/4 cup of the sauce over the lobster. Put the rest in a small saucepan and warm it gently over low heat. Put the lobster in the oven just until warmed through, about 1 minute.
• 4. Put the mesclun in a bowl and toss with the shallot, tarragon, and lemon juice. Toss with 6 tablespoons of the sauce. Mound the salad in the center of 4 dinner plates. Arrange the lobster tail slices in a circle around the salad, with the crescent backs of the shells facing the rim of the plate. Scatter the claw meat over the salad.
• 5. Spoon the remaining sauce over the tail slices and top each one with a small sprig of chervil. Put a large sprig of chervil on top of each salad and serve immediately.

Steps:

• In a large sauté pan over medium-high heat, add 1/2 tablespoon butter plus 1 tablespoon EVOO and heat until the butter begins to brown. Add the sliced mushrooms and toss to coat. Add the fresh thyme and season. Continue to cook until the mushrooms are nicely colored, approximately 5 minutes. As it will flambé when it hits the hot pan (fire!), carefully add the Pernod and cook until the flames have fully extinguished. Transfer the mushrooms to a sheet pan. In the same sauté pan add 1 tablespoon EVOO, in addition to 1/2 tablespoon butter and heat until the butter turns brown. Immediately add the cubed apples and stir to coat. Continue to cook until the apples are nicely colored. Drizzle the lemon juice over the apples, stir to coat and remove from the heat. Add to the same sheet pan as the mushrooms. Lastly, on the same sauté pan, add the remaining 1/2 tablespoon butter and toss in the lobster meat in addition to the mushrooms, apples, and 2 tablespoons vanilla vinaigrette. Toss to combine and when the mixture is heated through add the spinach and sauté to coat. The spinach will wilt slightly. Season to taste and serve immediately.