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Poached Peach and Lobster Salad with Raspberry Vinaigrette RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.

Ingredients

Lobster:
Court Bouillon
2 (1 1/2lb) lobsters
3 Leeks, coarsely chopped
4 Shallots, or red onions
1 Fennel head, coarsely chopped
1 Carrot, sliced
1 Sprig fresh thyme
1 Sprig fresh rosemary
1 Sprig fresh parsley
1 Head garlic
7 c Cold water
8 White peppercorns
1 tb Salt
Zest of 1 lemon
1 c White wine

Salad:
1/2 Cinnamon stick
2 c Water
2 c Sugar, granulated
4 Cloves
3 Firm peaches, peeled
1 Head frisee or red oak leaf Lettuce torn

Dressing:
4 Small shallots, finely diced
1/2  ts Garlic, minced
2 tb Raspberry vinegar
1/2  c Extra virgin olive oil
Salt and white pepper to taste

Garnish:
1/2 c Whipping cream
1/2 ts Cinnamon, ground

Method
  • Combine all ingredients for court bouillon.
  • Bring to boil.
  • Add lobsters and cook for 12 minutes.
  • Remove lobsters from stock and place them in a large bowl of ice water to cool down quickly.
  • Once cool, clean lobsters by cracking the claws and removing meat.
  • Twist tail to separate from head, and with scissors, cut shell down the middle.
  • Remove the meat whole.
  • Slice 1/4 inch thick medallions, slicing against the grain of the tail. Each portion should be 1 claw and 4 medallions.
  • For the salad, in a saucepot bring water and sugar slowly to a boil to dissolve the sugar.
  • Add cloves and cinnamon and boil for 2 minutes.
  • Slice two peaches into sections and place into hot poaching syrup, reserving third peach.
  • Remove from heat and allow to steep for approximately 5 minutes or until tender. Drain well.
  • Combine sliced peaches and lettuce in a mixing bowl.
  • Dice remaining peach and reserve.
  • Place shallots, garlic and vinegar in a small mixing bowl and slowly whisk in olive oil. Adjust seasoning to taste.
  • Place cream in a bowl and beat with electric mixer.
  • Slowly add cinnamon. Continue beating until stiff.
  • Add lobster and shallot -dressing to the lettuce and peaches and gently toss together.
  • Divide into four portions and place in the center of the plate.
  • Spoon the cinnamon cream on top of salad or on the side and garnish with diced peaches.
  • Drizzle any extra vinaigrette on or around salad if desired. Serve cold.

Serves 4

Cindy Hartlin
Autumn in Ontario's Wine Country

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