Watch this video to learn how to prepare an easy lobster appetizer. Your guests will gobble them up in no time! Ingredients four (1 lb) lobsters six cups mesclun (baby greens) one cup lobster stock one shallot, peeled and finely diced cup vinaigrette one tsp fresh lemon juice Freshly ground white pepper to taste Fine sea salt to taste one bunch fresh chervil for garnish Preparation Cut shelled claw meat into inch wide strips. Cut the legs and shell that covers the tail meat. Cut the tail meat into inch wide slices. Refrigerate the lobster meat. In a saucepan, bring lobster stock to boil over high heat. Reduce the heat and allow the stock to simmer for about ten minutes, until it reduces to 1/3 cup. Put the stock in a bowl and allow it to cool down. Then, add a small quantity of vinaigrette to the stock. Preheat the oven to 550 degree F. Place the lobster meat on a baking sheet and season with pepper and salt. Spread about cup prepared stock over the meat. Place the lobster meat in the oven for about one minute, until warm. Place remaining stock in a small saucepan and warm it over low heat. In a mixing bowl, combine mesclun, shallot and lemon juice. Add about six tablespoons of prepared lobster stock. Place the salad at the center of a serving dish. Garnish it with a large sprig of chervil on the top. Decorate the dish with lobster tail slices arranged in a circle the salad and sprinkle the remaining stock over it and serve.
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