Chef Tim Love's Lobster Salad - Dallas News | myFOXdfw.com

Chef Tim Love's Lobster Salad

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Thanks to Chef Tim Love for this recipe.

 

3 whole lobsters (cooked and cooled)
 
1 white onion (small dice)
 
3 tomatoes (small dice)
 
2 scotch bonnet peppers (minced)  --seeded???
 
1 tbsp granulated garlic
 
juice of 1 lemon
 
juice of one 1 lime
 
1 bunch fresh cilantro (chopped and set aside)
 
Salt to taste
 
Procedure:
 
Poach lobster in court bouillon (recipe below) about 10-15 minutes depending on size and let cool. Take all diced vegetables and scotch bonnet peppers and combine into a medium mixing bowl and set aside. When lobsters are cooled take meat from tail and claw. Dice lobster meat into 1 inch cubes and set aside. Combine all lobster with the vegetables and cilantro into one bowl add lemon and lime juice and mix well. Add granulated garlic and salt to taste.

Court Bouillon
3 qts water
1 qt white wine
4 lemons (halved)
2 onions (medium dice)
6 stocks celery
4 leeks cut into half inch wheels
8 garlic cloves
1/4 cup black pepper
8 sprigs of thyme
4 bay leaves
1/4 cup pickling spice (bouquet garni, or tied in cheese cloth)

Combine all ingredients in stock pot and bring to boil.


Quick Pickling Spice
6 Tablespoons Mustard Seed
3 Tablespoons Whole Allspice
6 tsp coriander seed
6 whole cloves
3 tsp ground ginger
3 tsp red pepper flakes
3 bay leaves
3 cinnamon sticks

 

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