NEW YORK (WLNY) — Chef Philippe Bertineau of the French restaurant ‘Benoit’ in Midtown visited The Couch to show us how to serve up a great summer treat.
More: NYC’s Best Lobster Rolls
Lobster Salad and Spicy Tomato Coulis
2 lobsters 1,1/4 lb. each
2 cups golden quinoa
2 bay leaves
1/2 head garlic
4 cups vegetable stock
2 Tbsp extra virgin olive oil
Fines herbs: chervil, chives, parsley, mint 2 pieces Persian cucumber (smaller and has fewer seeds) Mix green salad (curly endive, lamb’s lettuce, red oak leaves and lolla rossa)
1 cup lemon juice, freshly squeezed
2 cups extra virgin olive oil
Fine sea salt & freshly ground white pepper
Spicy tomato coulis
5 lbs. plum tomatoes
6 Tbsp tomato paste
1 and 3/4 cup sugar
8 Tbsp extra virgin olive oil
1 and 1/4 cup red wine vinegar
2 pinches chili red crushed pepper
4 Tbsp salt
Freshly ground black pepper
2 heads of garlic
Preparation: Lobster Steam or boil for 6 minutes. Remove the claws and separate the body from the head. With a pair of scissors, cut the shell to extract the lobster meat.
Reserve cooked head for a soup, bisque or stock. Gently wash the claws, cut the tail in half lengthwise and remove the vein. Reserve the lobster meat in the refrigerator. Quinoa
In a small stockpot, over medium heat, sweat the quinoa for 2 minutes in olive oil with whole garlic and bay leaves.
Season with salt and pepper. Add vegetable stock. Bring to a boil, cover with parchment paper and simmer until liquid has evaporated. Season lightly and remove garlic and bay leaves. Let cool and refrigerate until needed. Lemon dressing Together in a mixing bowl, whisk the lemon juice and olive oil until emulsified. Cucumber, herbs and salad Pick the different herbs and gently chop. Wash, dry and cut the lettuce into bite-size pieces. Wash, peel and dice the cucumber into 1/4-inch pieces.
Tomato coulis Combine all ingredients together in a saucepan. Cover with a lid and cook for 5 minutes over medium heat. Remove the lid and cook for another 15 to 20 minutes, until reduced. Run through a food mill and then through a chinois.
Let cool and refrigerate until needed.
The coulis can be kept up to 2 weeks in the refrigerator. Assembly Cut the lobster meat into bite-size pieces, and chop the remaining pieces. In a salad bowl, mix the quinoa, some herbs, cucumber and chopped lobster all together. Season with lemon dressing, salt, and pepper. Using a ring mold, place the mixture in the center of the serving plate. In a second salad bowl mix the lobster pieces, herbs, lemon dressing all together. Salt and pepper to taste. Place lobster pieces on top of quinoa mixture in ring mold. Gently season the lettuces and place on top to garnish dish. Drizzle the spicy tomato coulis around the composed salad.