Courtesy of Greg Maggi of Neiman Marcus
Summer 2005
- 2 8-ounce lobster tails
- 4 cooked artichoke bottoms—sliced
- 20 cooked French green beans (poach in salted boiling water, shock in ice water to cool)
- 2 cups mixed baby greens
- ½ cup bean sprouts
- 4 thinly sliced red radishes
- Roasted garlic and mustard vinaigrette
Lobster Tails:
Thaw the tails in cold running water. Using a large chef’s knife, split the tails down the center and remove green vein. Remove meat from shell and then put directly back into shell. Baste with clarified butter, season with salt and pepper. Place on grill, shell side down, and cook approximately four minutes. Turn and cook an additional three minutes—do not overcook or the meat will be rubbery. Cool. Remove meat from shell and slice into quarter-inch-thick slices.
Salad:
Toss the lobster, artichoke, green beans, mixed greens, bean sprouts and radishes in a small bowl with a little of the vinaigrette. Place portions of the salad in the center of each plate and drizzle a little more of the dressing around the salad. Top with freshly ground pepper.
Roasted Garlic Vinaigrette:
- ¼ cup roasted garlic
- 1 tablespoon Dijon mustard
- ½ tablespoon whole grain mustard
- 2 tablespoons honey
- ¼ cup rice wine vinegar
- ¾ cup olive oil
- ¼ teaspoon ground toasted fennel seed
- Salt and pepper to taste
Purée the garlic, mustards, vinegar and honey until smooth. Slowly drizzle in the oil while whisking the garlic mixture. Season with salt and pepper.
