Warm Maine Lobster Salad with Crispy Herb Croquette, White Asparagus, and Hungarian Paprika Vinaigrette

Preparation

Baking Directions:

LobsterCook lobster in boiling water for six minutes from the time you drop it in the water.

Cool in iced water.

Separate the claws and the tails.

Remove the meat from all of the shell, and the knuckles, and save two of the lobster heads for the vinaigrette.

VinaigretteIn a small pan warm 2 tblsp.

Of olive oil, and slowly sauté the two lobster heads breaking up with a spoon.

Add the chopped tomato, and fennel.

Sweat the vegetables for five minutes, and then cover with water.

Simmer for fifteen minutes and pass through a fine sieve.

Reduce the strained liquid until a quarter of a cup in volume, and let cool down.

In a blender on slow speed, mix the liquid with the mustard, the paprika, and then slowly drizzle the extra virgin olive while the blender is on slow speed.

Season to taste with salt and pepper, and the lemon juice.

  White asparagusPeel the asparagus with a vegetable peeler, and trim a half-inch of the rough end off.

Boil in salted boiling water until tender.

Crispy lobster ballIn a small bowl mix the chopped knuckle meat with the butter, the herbs, and the breadcrumbs, season to taste.

Let cool down in the fridge, then form them into four small balls, all being the same size.

Now coat the balls in flour, then egg, and then panko.

Put back in the fridge.

When the salad is ready to be served fry at 375 degrees for three minutes.

PresentationCut the lobster tail in two pieces lengthwise.

Warm all the lobster and the white asparagus in a small baking pan with a few spoons of the vinaigrette.

Then, on a big plate arrange the asparagus on the bottom, place the two half lobster and the claw nicely on top of them, and garnish with a few baby arugula leaves.

On top of all the food place the crispy lobster ball.

Bon Appetit