{"id":9668,"date":"2012-09-24T14:27:36","date_gmt":"2012-09-24T21:27:36","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=9668"},"modified":"2012-09-27T20:52:07","modified_gmt":"2012-09-28T03:52:07","slug":"lobster-roll-california-style","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/lobster-roll-california-style","title":{"rendered":"lobster “roll” (California style)"},"content":{"rendered":"

\"\"<\/a><\/span><\/strong><\/p>\n

 <\/p>\n

lobster “roll”  California style
\n<\/span><\/strong>(mille-feuille de homard \u00e0 la Californie)<\/span><\/strong><\/em><\/p>\n

serves 4<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

lobster 
\n<\/span>4 lobster tails <\/span>
\n<\/span>1 cup seafood stock
\n<\/span>\u00bd cup dry white wine
\n<\/span>1 sachet (1 bay leaf, fresh Italian parsley, fresh cilantro, black peppercorns, 1 strip lime peel)<\/span><\/p>\n

salad<\/span><\/span>
\n1 ripe avocado, thinly sliced<\/span>
\n1-2 apples, thinly sliced, seeds removed<\/span>
\n1 Asian pear, thinly sliced, seeds removed<\/span>
\n1-2 cucumbers, thinly sliced<\/span>
\n1-2 tomatoes (preferably Green Zebra<\/span>), sliced<\/span>
\n1 shallot, thinly sliced<\/span><\/p>\n

dressing<\/span>
\n<\/span>2 teaspoon gros sel de Gu\u00e9rande<\/span><\/em> (or sea salt)<\/span>
\n2 tablespoons fresh lime juice<\/span>
\n2 teaspoons red wine vinegar<\/span>
\n\u2153 cup olive oil<\/span>
\n\u00bc cup avocado<\/span>
\n\u00bc cup fresh cilantro leaves<\/span>
\n1 tablespoon fresh minced Italian parsley<\/span>
\npinch piment d\u2019espelette<\/span>
\n<\/em><\/span>freshly ground black pepper (as needed)<\/span><\/p>\n

\"lobster<\/a><\/p>\n

garnish
\n<\/span>pinch <\/span>piment d\u2019espelette
\n<\/em>pinch minced fresh Italian parsley<\/span><\/p>\n

\"lobster<\/a><\/p>\n

how to: <\/span><\/p>\n