Peach and Lobster Salad with Raspberry Vinaigrette
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
recipe was provided by Cindy Hartlin from Oakville,
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
1/2 Cinnamon stick
2 c Water
2 c Sugar, granulated
3 Firm peaches, peeled
1 Head frisee or red oak leaf Lettuce torn
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
1/2 c Whipping cream
1/2 ts Cinnamon, ground
all ingredients for court bouillon.
lobsters and cook for 12 minutes.
lobsters from stock and place them in a large bowl
of ice water to cool down quickly.
cool, clean lobsters by cracking the claws and removing
tail to separate from head, and with scissors, cut
shell down the middle.
1/4 inch thick medallions, slicing against the grain
of the tail. Each portion should be 1 claw and 4 medallions.
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.
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.
sliced peaches and lettuce in a mixing bowl.
remaining peach and reserve.
shallots, garlic and vinegar in a small mixing bowl
and slowly whisk in olive oil. Adjust seasoning to
cream in a bowl and beat with electric mixer.
add cinnamon. Continue beating until stiff.
lobster and shallot -dressing to the lettuce and peaches
and gently toss together.
into four portions and place in the center of the
the cinnamon cream on top of salad or on the side
and garnish with diced peaches.
any extra vinaigrette on or around salad if desired.
Autumn in Ontario's Wine Country