Kim’s Kitchen
Pickled Lobster
This is a very known dish in New Orleans but it's made with Shrimp... Unfortunately the shrimp at the grocery store didn’t speak to me well, so I decided to mingle with the Lobster!!!
4 oz Portions / 4 Servings
Ingredients:
1 Lb. of Lobster meat ( 1.5 lb of lobster tails)
For Court bouillon:
2 C Water
½ C White Wine
1 tsp Salt
1 tsp Pepper
1 tsp Celery Seeds
1 tsp Creole Seasoning
2 ea Bay leaves
Pickle Dressing:
4 Tbsp. Olive Oil
3 Tbsp Apple Cider
1 Tbsp Lemon Juice
1 ½ tsp. Kosher Salt course
1 ea Garlic Clove, chopped and make paste with Salt.
2 Tbsp Sherry Dry
2 Tbsp Lemon Juice
1 Tbsp Lemon Zest
1 tsp Creole Seasoning
½ tsp Red Pepper Flakes
½ tsp Black Pepper
Garnish:
1 ea Green Onion, Sliced thin
1 ea Shallot, Sliced thin
¼ C Carrots Julienned
¼ C Celery, Chopped fine
Instruction:
Bring Court bouillon ingredients to a boil.
Drop Lobster Tails and let it boil for 5 min if small, 7-10 minutes if big.
While lobster is cooking make dressing by whisking all the dressing ingredients.
Place Garnish in a glass bowl.
Add the Lobster tail diced.
And dress with dressing. Mix well and refrigerate at least 2 hours before eating.
It holds well for a couple of days in the fridge (In my house it gets eaten way before a couple of days)
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