Main
Recipes
Champagne Poached Lobster Salad with a Champagne-Caviar Vinaigrette (Emeril Lagasse) Recipe

Champagne Poached Lobster Salad with a Champagne-Caviar Vinaigrette (Emeril Lagasse) Recipe

Posted by

Rate It!

Champagne Poached Lobster Salad with a Champagne-Caviar Vinaigrette (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 (1 1/2-lb) live lobsters
1 (750 ml) bottle extra-dry champagne
1/2 cup sliced shallots
1 1/2 tsp minced garlic
1 bay leaf
1 tsp whole black peppercorns
2 tbsp fresh lemon juice
1 tsp orange zest
1 tbsp kosher salt
5 sprigs fresh tarragon, plus 1 tbsp chopped
2 tsp olive oil
1/2 cup fresh orange juice
1/2 tsp dijon mustard
2 tbsp honey
2 tbsp champagne vinegar
1/4 tsp freshly cracked black pepper
1/2 cup extra-virgin olive oil
2 to 3 tsp caviar
6 oz mache salad mix
1 cup quartered cherry tomatoes
1 ripe avocado, diced

Directions:

Set a large 2 to 3 gallon stockpot filled with water over high heat and bring to a boil. Immerse the lobsters in the boiling water and cook for 3 minutes. Remove the lobsters from the pot and immediately plunge into an ice water bath. Once the lobsters are cool enough to handle, remove from the water and place on a clean kitchen towel draped over a cutting board.
Twist the tails off the lobsters, and cut the tails in half using a large chef's knife (score along the length of the tail), remove the meat from the shells. Set the cut tails aside, and crack the shells of the claws to remove the meat. Place the lobster meat aside as you prepare the poaching liquid.
Add the champagne, sliced shallots, 1 teaspoon of garlic, the bay leaf, peppercorns, lemon juice, orange zest, kosher salt, and tarragon sprigs to a 3-quart, straight-sided saute pan. Bring the contents of the pan to a boil, and reduce to a very low heat (bubbles forming on the bottom of the pan that rise slowly and gently will indicate the proper temperature). Place the lobster meat in the poaching liquid and cook, partially covered, until the meat is cooked through, about 6 to 8 minutes.
Remove the lobster from the pan and chill until ready to serve the salad. Increase the heat to high, bring the poaching liquid to a boil, and reduce the liquid to 2 tablespoons, about 10 minutes. Strain and reserve the poaching liquid through a fine-meshed sieve into a medium-sized mixing bowl.
Place a small saute pan over medium heat and add the 2 teaspoons of olive oil. Once the oil is hot, add the minced shallots to the pan and cook until translucent, about 1 minute. Deglaze the pan with the orange juice. Once the juice has almost evaporated, pour the mixture into the bowl with the reduced poaching liquid. Using a whisk, combine the liquid with the shallots and add the mustard, honey, Champagne vinegar, and pepper. Continue whisking vigorously while you slowly drizzle the extra-virgin olive oil into the bowl. Add the caviar and chopped tarragon to the vinaigrette.
Combine the mache salad mix, tomatoes and avocadoes in a large mixing bowl. Chop the reserved lobster meat into bite-sized pieces and add to the salad. Drizzle about 6 to 8 tablespoons of the dressing over the salad, and toss to combine. Adjust seasonings with salt and pepper, if needed. Plate the salad on 4 salad plates and serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	719.23 Kcal (3011 kJ)
Calories from fat	387.76 Kcal
		% Daily Value*
Total Fat	43.08g	66%
Cholesterol	219.04mg	73%
Sodium	496.86mg	21%
Potassium	447.17mg	10%
Total Carbs	22.74g	8%
Sugars	13.68g	55%
Dietary Fiber	5.14g	21%
Protein	60.68g	121%
Vitamin C	54.3mg	90%
Vitamin A	1mg	33%
Iron	2.7mg	15%
Calcium	65.6mg	7%

Amount Per 100 g
Calories	157.5 Kcal (659 kJ)
Calories from fat	84.91 Kcal
		% Daily Value*
Total Fat	9.43g	66%
Cholesterol	47.97mg	73%
Sodium	108.8mg	21%
Potassium	97.92mg	10%
Total Carbs	4.98g	8%
Sugars	3g	55%
Dietary Fiber	1.12g	21%
Protein	13.29g	121%
Vitamin C	11.9mg	90%
Vitamin A	0.2mg	33%
Iron	0.6mg	15%
Calcium	14.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Dijon Mustard (From Sara Moulton)

Mustard powder (hot ), Water, very cold, Cider vinegar and 10 more..
Honey Mustard Vinaigrette

Garlic, minced, White wine vinegar and 5 more..
Honey Dijon Marinade

Olive oil, Balsamic vinegar, Dijon mustard, Honey and 2 more..
Brie and Roasted Red Pepper Salad

Olive oil, Balsamic vinegar, Dijon mustard, Honey and 6 more..
Dijon Vinaigrette

Olive oil, Balsamic vinegar, Dijon mustard, Honey, Salt and 1 more..
Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries

Red onion, Extra virgin olive oil, Kosher salt and 12 more..
Coconut Shrimp Ceviche

Lemon, halved, Head garlic, halved, Bay leaves and 12 more..
Beef, Pepper & Mushroom Kabobs

Boneless beef top sirloin steak, cut 1-inch thick and 11 more..
Momma Pritchett's Grilled Pork Chops and Apple-Pear Topping

Light brown sugar, Soy sauce, Orange juice and 12 more..