January, 2005   


Lobster Salad


Yield: 1 serving.

5 endive leaves

5 heirloom tomato wedges

5 ruby red grapefruit wedges (pits and sinews removed)

1/2 lobster tail

as needed: mache greens

1/4 avocado, cut into wedges

1 lobster claw



juice of 1 ruby red grapefruit

1 Tbsp. minced young ginger

2 Tbsp. champagne vinegar

1 tsp. Dijon Mustard

1 Tbsp. chopped chives

to taste: salt

to taste: sugar (to balance bitterness and tartness)

1/2 cup grapeseed oil

as needed for garnish: chive batons, chive oil and fleur de sel.




 Chef Todd Mark Miller

 Washington Square




To make grapefruit vinaigrette:

Combine grapefruit juice with ginger, champagne vinegar, Dijon mustard, chopped chives and sugar and salt (to taste). Whisk in grapeseed oil and readjust seasoning.


For salad: Toss endive leaves, heirloom tomato wedges and ruby red grapefruit wedges with grapefruit vinaigrette. Place in center of serving plate.


Place 1/2 lobster tail on top of endive/tomato/grapefruit salad, reserving claw.


Place a tuft of mache greens over lobster and salad. Place 1/4 avocado, cut into wedges, over mache. Place lobster claw on top. Add additional mache to lightly cover claw, so the claw is just peeking through. Garnish with additional Grapefruit Vinaigrette, chive batons, chive oil and fleur de sel.



Sponsored by Nestle FoodServices




Recipe provided by: Chef Todd Mark Miller, Washington Square, Philadelphia



Copyright 2005 Penton Media