Recipes

This recipe is part of the Seasonal Sensation menu

Ingredients:

Lobster Salad:

Cooked meat from 3 lobsters, roughly diced
Grated zest and juice of 1 lemon
1 Tbsp (15 mL) olive oil
1½ tsp (7.5 mL) finely chopped chives
Kosher salt and white pepper to taste

Tomato Confit:

12 vine-ripened cherry tomatoes
½ cup (125 mL) olive oil
1 clove garlic, thinly sliced
2 sprigs thyme, leaves picked off from stems and finely chopped
1 tsp (5 mL) granulated sugar
Kosher salt and black pepper to taste

Pink Mayonnaise:

¹⁄³ cup (80 mL) olive oil
Juice of 1 lemon
1 egg yolk
1 Tbsp (15 mL) finely chopped tarragon
2 tsp (10 mL) tomato paste
1 tsp (5 mL) honey
1 tsp (5 mL) Armagnac or brandy
½ tsp (2 mL) Dijon mustard
Kosher salt and white pepper to taste
2 Tbsp (30 mL) finely chopped chives

Directions:

Lobster Salad: In a salad bowl, combine all the ingredients. Cover and refrigerate until ready to serve.

Tomato Confit:

1. Preheat oven to 300°f (150°c).
2. Bring a large pot of water to a rapid boil over high heat and have ready a large bowl of ice water. With a small, sharp knife, make an X in the skin of the bottom of each tomato. Add the tomatoes to the pot of boiling water and blanch for 5 seconds. Using a strainer or a slotted spoon, transfer the tomatoes to the bowl of ice water.
3. Drain the tomatoes. Using a small, sharp knife, peel away the skin from where the incision was made. Cut each tomato in half and discard the seeds.
4. In an ovenproof dish, toss the tomato quarters with the remaining ingredients. Bake for 10 minutes or until the tomatoes are soft but do not fall apart. Remove the dish from the oven and set aside at room temperature until ready to serve.

Pink Mayonnaise: Combine all the ingredients in a food processor or blender and process until smooth. Cover and refrigerate until ready to serve.

To serve:Spoon the pink mayonnaise onto 4 chilled salad plates. Spoon the lobster salad on top of each portion of mayonnaise. Garnish each plate with tomato confit and sprinkle with chives.

Serves 4.