Page 110 - VDL_Living2013_web

110 vale do lobo LiVing

Preparation for dressing: Combine all the ingredients in a bowl and hand blend until fully combined.

Preparation for salad:

When buying live lobster, look for one that smells fresh and is lively when you pick it up. Before cooking the lobster, place in the freezer for 2 hours then move to a large pan of cold salted water and bring to the boil. Once boiling, re-duce heat and simmer for around 15min for the first 450g (for each additional 450g add 10min of sim-mer up to 40min max.) When cooked the shell should be deep brick red in colour. Remove from water and cool.

Use the tail meat but crack the claws to add decoration. Once the tail meat has been removed, thinly slice across the tail and set aside.

Lobster Salad by Breeze

Serves 2-4

Ingredients:

• 100g fresh lobster tail • 40ml Malhadinha extra virgin olive oil • 75g lettuce • 20ml cider vinegar • 100g Granny Smith apple • 20g Dijon mustard • Half ‘haas’ avocado • 10ml water • Salt & pepper to taste

Preparation:

Cut each slice of pastry in half and divide the smoked salmon between the four sheets before folding the pastry over and tucking in the ends.

Cook the salmon parcels in an oven at 200ºc until golden.

Prepare vegetables in Julienne style, sauté them in oil and garlic and season to taste.

Serve the vegetables in the centre of the plate with the salmon par-cel placed on top.

Decorate with chives and a little dried tomato confit.

salmon pastry

• 100g leaks

• Extra virgin olive oil, garlic, sea salt and black pepper to taste

Smoked Salmon parcels

on a bed of Julienne vegetables by Spikes

Serves 4

Place mixed lettuce in a bowl. Sprinkle the julienne apple over the leaves, place 4 or 5 slices of av-ocado around the bowl and add the slices of lobster. Finally add the dressing and garnish with half a cherry tomato and a sprig of coriander.