2 lb Lobster; (cooked for four
; minutes)
8 Asparagus spears; trimmed
1/2 Cucumber; halved lengthwise
; and de-seeded
Freshly ground black pepper
FOR THE MARINADE
2 c Olive oil
1 Lime; Juice of
Good handful of chopped
-mixed herbs; such as basil,
; tarragon lemon balm
1 Hand of garlic; halved
-FOR THE ANCHOVY MAYONNAISE-
2 Egg yolks*
1 tb White wine vinegar
1 ts Grainy mustard
5 Anchovy fillets in oil;
-drained and
; coarsely chopped
5 Basil leaves; chopped
3/4 c Olive oil
1 tb Hot water
TO SERVE
4 lg Sprigs chervil
Bread
Two days before serving:
Cook lobster. Crack shells and claws. Mix together all the marinade
ingredients in a separate jug or bowl and pour over the lobster. Leave in
the refrigerator overnight.
Next day:
Cook the asparagus in boiling, salted water until just tender. Refresh in
cold water and drain. Then cut it into 1/2-inch dice and reserve. Chop the
cucumber into pieces the same size as the asparagus. Make the anchovy
mayonnaise: put all the ingredients except the olive oil and hot water in a
blender or food processor and whisk together. Add the olive oil; drop by
drop, continuing to blend and gradually increasing the addition of the oil
to a trickle. Then add the hot water until you have a thick, smooth
mayonnaise (it is important to add the oil slowly and steadily in this way,
rather than all at once, or you may run the risk of the mixture curdling).
Season with pepper to taste. Reserve.
Just before serving, assemble the tartare:
Remove the lobster from the marinade, cut it into cubes of a similar size
to the asparagus and cucumber and combine all three together in a bowl. Add
the anchovy mayonnaise and season with pepper (the anchovies will probably
make the mixture salty enough). Mix thoroughly. To serve, either pile the
mixture into shallow bowls or plates of for a neater presentation, place a
2 1/2-inch diameter pastry cutter in the center of each bowl or plate. Pack
each ring with the lobster and asparagus mixture, pressing down as you do
so. Neaten off the top, then carefully lift off the pastry rings. Garnish
each serving of tartare with a good sprig of chervil and serve with the
bread.
Yield: 4 servings
*RAW EGG WARNING
The American Egg Board states: “There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be contaminated
with Salmonella, a bacteria responsible for a type of food
poisoning….Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell.”
Yields
1 servings