Delicious...Delectable...Sumptuous
Boar's Head Inn Standard Recipe

Warm Lobster Salad with Chanterelle Mushrooms

Ingredients:

1 – 1 ½ pound Maine Lobster
4 ounces Onion (roughly diced)
2 ounces Carrots (roughly diced)
8 ounces Pernod
4 Bay Leaves
1 ounce Peppercorn Mélange
2 Lemons (cut in half)
4 ounces Chanterelle Mushrooms
1 ounce Butter
1 sprig Tarragon (finely chopped, no stems)
1 sprig Thyme (finely chopped, no stems)
1 sprig Basil (finely chopped, no stems)
1 Shallot (finely diced)
1 Clove of Garlic (finely diced)
2 ounces Baby Arugula
3 ounces Olive Oil
1 ounce Fig Balsamic Vinegar
1 Pasteurized Egg Yolk
  Salt and Pepper
  1. In a large sauce pan, place ½ gallon of water and begin heating.
  2. Add onions, carrots, celery, Pernod, bay leaves, and peppercorn mélange.
  3. Squeeze the 2 lemons into the saucepan, and then put the lemons into the saucepan.
  4. When the contents reach a rolling boil, place the Lobster into the pot, covering it completely in the water.
  5. Boil for about 8 minutes, then remove the Lobster from the water.
  6. Remove the lobster meat from the lobster shell, and dice the meat in ¼-inch squares. Set aside.
  7. Remove from oven. Let stand only until cheese stops bubbling. Immediately mold hot cheese circles around a mold form such as a cone shape or over the bottom of an inverted cup for a cup shape.
  8. Set aside to cool until crisp and shaped.
  1. In a mixing bowl, whip an egg yolk.
  2. While continuing to whip briskly, very slowly add olive oil until the mixture reaches a
    thick consistency.
  3. Continuing to whip, slowly add balsamic vinegar.
  4. Add a pinch of chopped basil, shallots and garlic.
  5. Salt and pepper to taste.
  1. Place a sauté pan on the stove on medium heat.
  2. Add butter, shallots, garlic, chanterelle mushrooms, thyme, tarragon, and basil.
  3. Sauté for a minute or two until mushrooms are tender.
  4. Add lobster meat. Warm up lobster for about half a minute and remove the pan from the stove.
  5. Add salt and pepper to taste, and place mixture into the tomato molds on the serving plates.

Place the formed Parmesan next to the tomato circles on the serving plates. Fill the Parmesan cavity with Baby Arugula. Drizzle some of the balsamic vinaigrette over the greens. Serve salad while lobster is warm.

Yield: 4 servings