In the Kitchen: Chilled Lobster and Seafood Salad

We’re making Chilled Lobster and Seafood Salad with Executive Chef Rich Vellante from Legal Seafoods.

Ingredients:
¼ lb lobster
4 fennel bulb with stalk and fronds * only one used in broth
1 onion (quartered)
½ t red pepper flakes
Lemon zest from 2 lemons
1 T fennel seeds
2 cups – white wine
8 garlic cloves
8 oz squid
½ lb (5 in shell) mussels
10 littleneck clams, 5 out of shell
½ head- Boston bib lettuce
½ oz mesclun mix
1 ½ cups EVOO
½ cup lemon juice
Salt to taste
Pepper to taste

Saffron Aioli Ingredients
1 cup Mayo
pinch of saffron (1/2 tsp.)
lemon juice (2 TBSP.)
¼ tsp. minced garlic
1 TBSP. Dijon mustard

**Infuse saffron in lemon juice for 20 minutes) then incorporate all ingredients together.

STEPS

  1. Add 2 cups white wine, 6 cups water, fennel seeds, 1 fennel bulb and
    stalk (rough chop), onion, lemon zest, 6 garlic cloves and infuse by
    simmering for 20 minutes.
  2. After 20 minutes, add mussels and clams, once opened remove from
    poaching liquid and chill. Add whole lobster to liquid and simmer for 7
    minutes. Once done remove and chill. To prep lobster cut lobster down
    middle, cut tail into four pieces, remove meat from knuckles and crack
    claws and remove shell from top half, so claw flesh is exposed and shell
    is on bottom half.
  3. Strain liquid, and then bring back to simmer and add squid and cook
    till tender (about 1-2 minutes) chill immediately.
  4. Add 2 TBSPS. EVOO to another pot with 3 heads of quarter fennel, 2
    garlic cloves minced, and red pepper flakes. Stir frequently and let
    brown (don’t burn garlic).  Add reserved cooking liquid (4 cups) to pull
    up anything that has stuck to pot. Reduce by half.
  5. Remove fennel from liquid once soft, but holds its shape. Once
    liquid is cool, whisk lemon juice and EVOO to make a dressing.  *Use
    some of the dressing to moisten the shellfish.
    Toss lettuce with 1 ounce of dressing to make a foundation on plate.
  6. Arrange seafood on top of lettuce, 5 mussels in shell, the rest out of
    shell, and 5 littlenecks in shell the rest out of shell, garnish with
    fennel fronds (optional) and put saffron aioli in ramekin on side or
    place a few dollops on salad.

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