Ingredients
- 1 lobster tail (in shell, blanched, 1 lb)
- 2 lobster claws & knuckle (blanched, out of shell, total of 6 oz)
- 2 cup arugula, baby
- 1 cup fennel, shaved
- 1 lobster tail (in shell, blanched, 1 lb)
- 2 lobster claws & knuckle (blanched, out of shell, total of 6 oz)
- 2 cup arugula, baby
- 1 cup fennel, shaved
- 3 tablespoon shallots
- 1/2 tablespoon garlic
- 5 sprig tarragon
- 1 cup white wine
- 2 tablespoon sugar
- 1 pinch saffron
- 3 pinch naval oranges, juiced
- 1/2 pinch lemon, juiced
- 3 tablespoon oil
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 lobster tail (in shell, blanched, 1 lb)
- 2 lobster claws & knuckle (blanched, out of shell, total of 6 oz)
- 2 cup arugula, baby
- 1 cup fennel, shaved
- 3 tablespoon shallots
- 1/2 tablespoon garlic
- 5 sprig tarragon
- 1 cup white wine
- 2 tablespoon sugar
- 1 pinch saffron
- 3 pinch naval oranges, juiced
- 1/2 pinch lemon, juiced
- 3 tablespoon oil
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 avocado, diced
- 1/2 tablespoon shallots
- 2 tablespoon olive oil
- 2 tablespoon Sherry vinegar
- 2 tablespoon Salt & pepper
- 2 tablespoon Tabasco
- 5 tablespoon naval orange segments
- 1 lobster tail (in shell, blanched, 1 lb)
- 2 lobster claws & knuckle (blanched, out of shell, total of 6 oz)
- 2 cup arugula, baby
- 1 cup fennel, shaved
- 3 tablespoon shallots
- 1/2 tablespoon garlic
- 5 sprig tarragon
- 1 cup white wine
- 2 tablespoon sugar
- 1 pinch saffron
- 3 pinch naval oranges, juiced
- 1/2 pinch lemon, juiced
- 3 tablespoon oil
- 1/2 tablespoon olive oil
- 1 tablespoon butter
- 1 avocado, diced
- 1/2 tablespoon shallots
- 2 tablespoon olive oil
- 2 tablespoon Sherry vinegar
- 2 tablespoon Salt & pepper
- 2 tablespoon Tabasco
- 5 tablespoon naval orange segments
- 5 naval orange segments
- 5 Fried tarragon leaves
- 5 Fried lobster heads
- 5 Basil oil
Preparation
Baking Directions:
Orange Tarragon Sauce Steal This Recipe® step-by-step Instructions1. Begin by sweating the shallots and garlic in the oils and butter2. When the shallots and garlic are very soft, add the tarragon sprigs3. Deglaze with white wine, reduce by half4. Add the sugar and both the lemon and orange juices5. Let the sauce thicken and add the saffron6. Allow the sauce to coolAvocado Puree Steal This Recipe® step-by-step Instructions1. Mix the shallots, oil, vinegar and Tabasco in a mixing bowl2. Toss the avocado into the mixture and then add salt and pepperSalad Steal This Recipe® step-by-step Instructions1. Season the arugula and fennel with some of the Orange Tarragon Sauce2. Season the lobster in the same manner3. Combine the lobster, arugula and fennel on a serving platterOptional: Garnish with fried tarragon leaves, naval orange segments, basil oil and the fried lobster heads
Tips:
For complete nutritional information, please go to supermarketguru.
com.
