By Chef Sylvan Portay
Serves 4
2 – lobsters (500 – 750g)
1 – avocado (diced)
1-1/2 tbsp – shallots (minced)
1/2 tbsp – chives (minced)
4 – tomatoes
125g – string beans (blanched)
Verjus Dressing
2 – garlic cloves
1/2 tbsp – thyme (chopped)
1/2 tbsp – lemon juice
110ml – creme fraiche
30g – Oscietra Caviar
125g – baby greens
225ml – olive oil
1/4 cup – verjus
salt & pepper (to taste)
Tomato Confit
Heat oven to 80 – 100°C. Blanch tomatoes in boiling water for 20-30 seconds. Place tomatoes in an ice bath and peel. Remove tomatoes and quarter with a sharp knife. Remove the seeds and part of the rib (leaving some in place for structure.)Line a cookie pan with foil and lightly coat with olive oil. Place the tomatoes in the pan (skin side up) and brush with olive oil followed by a sprinkle of salt. Place in oven for 2 to 3 hours. Let cool. Dice and reserve.
Verjus Dressing
In a bowl combine 1 tbsp of the shallots, chopped thyme, garlic cloves, 1/4 cup verjus, olive oil, salt and pepper. Let stand for at least 2 hours (24 hours if possible.) Strain and reserve.
Crème Fraiche
In a bowl combine the crème fraiche, salt and pepper (to taste), and 1/2tsp lemon juice. Mix well and reserve.
Cooked Lobster
In a steamer, cook lobsters for 7 minutes. Remove and let cool at room temperature. When cooled, remove tail and claw meat. Cut tail meat into 6 medallions. Dice all remaining meat.
Assemble Salad
In a bowl, combine the chopped lobster meat, diced avocado, diced confit, 1/2tbsp minced shallots and chives. Add salt and pepper and 1/2tbsp verjus dressing. Toss lightly. With a 4-inch ring, place some of the mix inside and make a perfect circle. Place the medallions around the circle and place a few of the blanched beans in the middle. With a spoon, make 4 circles of crème fraiche at 12, 3, 6 and 9 o’clock on the plate. Place a small amount of caviar in the middle of each crème Fraiche circle. Finally, dress the greens with some of the remaining verjus and season with salt and pepper. Mould the greens on top of the beans and enjoy.