Directions:
For the lobster:
Bring two gallons of water to a boil, and drop the lobster into the
water; boil the lobster for 11 minutes and then remove and place in
a large bowl of ice to cool down.
For the tarragon aioli:
In a large bowl, combine the egg yolk, 1 tablespoon water, garlic,
and the salt and whisk to combine. Slowly whisk in the olive oil
while dripping the oil in slowly to form an emulsion. Whisk in the
rest and add the cider vinegar and fresh tarragon. Chill.
For the lobster salad:
Combine the aioli, tarragon, celery, scallion, and green apples in a
bowl and toss to combine. Add the diced lobster and fold in gently.
Chill for 10 minutes.
For the composed salad:
Prep the Boston lettuce, grapefruit, and avocado and chill for 30
minutes. Remove and set the plates with the Boston lettuce as the
base, three segments of the grapefruit, and a small fan of avocado.
Drizzle with olive oil and lemon juice. Form the lobster salad into a
½-cup mold and place on the center of the plate. Garnish with lobster claw and a sprig of tarragon.
The 68th annual Maine Lobster Festival (July 29-August 2, 2015)
will honor the Maine lobster industry this year in Rockland, where
visitors can dine on steamed lobsters, lobster rolls, and watch talented amateur chefs cook up some of their unique lobster recipes
in the annual Seafood Cooking Contest. Since 1947, the festival
has attracted Maine lobster enthusiasts to Maine’s rocky coast with
the promise of delicious seafood. To learn more about this summer
festival, visit their website at www.mainelobsterfestival.com.