Summer Lobster Salad with Balsamic Vinegar Reduction and Parmigino-Reggiano Crisps
If you’re looking to wow your sweetie or make a big hit at your next pool party give this amazing dish a try. Serve this with a good champagne or crisp white wine!
Balsamic Vinegar Reduction:
2 C Balsamic vinegar
1/4 C Parmigino-Reggiano cheese, grated
3 OZ Fresh goats cheese
3 TBL Heavy cream
1½ TSP Finely chopped Italian parsley
1 PINCH Kosher salt
1 PINCH Black pepper
1 Chive stem, minced
1 BTL Dry white wine
1 16 oz. Lobster Tail
3 TBL Extra virgin olive oil
1 ½ TBL Balsamic vinegar
6 C Sprin mix (assorted baby lettuces), well rinsed and dried
Balsamic Vinegar Reduction
1. Slowly reduce the vinegar in a saucepan, over very low heat, to about 1/4 cup. It should never simmer. Only a fine mist should be rising out of the pan. This process takes about three hours.
2. Allow to cool. Pour into a squeeze bottle, set aside.
The Parmigino-Reggiano Crisps
1. Make 4, 1 Tbl. Mounds of grated Parmigiano-Reggiano on an Exopat on a sheet pan or a not-stick baking pan, about 6 inches apart.
2. Bake in a preheated 325 degree oven for 8-10 minutes or until cheese has fallen and is turning deep golden brown.
3. While still very hot carefully remove the sheet pan from oven and immediately place each of the hot cheese crisps in a mold (* see note) and press down forming blossom.
4. Allow to cool. If you take these out of the oven too early they will be chewy and if you take them out too late they will shatter. I usually do a test batch to get them just right. They should crunch and break but not until they are served.
5. *Note: I use a little butter mold. But you can use a mini muffin tin, egg carton or even a sqautty shot glass, anything that will give you the blossom shape.
1. In a small food processor, process the goat's cheese, adding the cream a little at a time, until smooth.
2. It should be processed to the point that it is not runny but will hold its shape when piped.
3. Add parsley
4. Salt and pepper and mix well
5. Taste and adjust seasoning.
6. Pipe into Parmigiano-Reggiano crisps just before serving salad and sprinkle a few chive pieces over top of crisps.
1. Pour the wine into a wok and bring to a simmer.
2. Place the lobster tail in a steamer basket over the simmering wine. Steam for exactly 18 minutes.
3. Remove from heat and plunge into ice water for two minutes.
4. Remove lobster meat fro shell in one piece by cutting the shell open with kitchen scissors.
5. Slice the lobster into 12 medallions. Set aside
1. Whisk the oil and vinegar together.
2. Pour the dressing over the spring mix and toss well.
3. Using 4 large white dinner plates, place on Parmigiano-Reggiano crisp in the exact center of each plate.
4. Divide the dressed spring mix between the plates, placing it directly below the Parmigiano-Reggiano crisps or at six o'clock.
5. At the top of the plate place three steamed lobster medallions on each plate.
6. Avoiding the lobster, Parmigiano-Reggiano crisps and the spring mix, drizzle some of the balsamic vinegar reduction over the plates.