Lobster & Avocado Salad for Valentines Day

I put together a 3 part short cooking demonstration filmed in my home kitchen along with the recipes for a simple elegant meal that you can make in your own home.  I have to thank Michael Mason for shooting on his high def camera and editing the material.  This was a fun project and I hope you enjoy the video and the recipes.  Now watch the video, print off the recipes, go shopping and cook like a pro chef in your own kitchen on Valentines Day!

Lobster & Avocado Salad…tipsy tomato sauce

Tipsy Tomato Sauce

2 ea                tomatoes, medium sized, rough chopped

2 tsp               tomato paste

1 oz                vodka

2 tsp               horseradish, prepared

1 tsp               kosher salt

¼ tsp              cracked pepper

10 drops        tabasco or your favorite hot sauce

1/3 cup         extra virgin olive oil

Lobsters

2 ea                lobsters, 1# each

2-3 tbsp         mayonnaise

½ tsp              basil chopped fine

1 tsp               lemon juice

To taste         kosher salt and pepper

Avocado Mixture

1 ea                avocado, ripe but not mushy, rough chopped

2 ea                scallions, sliced thin

1 ea                jalapeño, seeded, finely chopped

2 tsp               cilantro, chopped (optional)

½ ea               lime juiced

2 tsp               extra virgin olive oil

1 ea                tomato, small, peeled, seeded and small diced

to taste          kosher salt and pepper

Garnish

1 cup             mesclun greens

3 tbsp             extra virgin olive oil

1 tbsp             lemon juice

Method:

1. The first 7 steps can be made the day before.
2. In a blender combine all ingredients for the tipsy tomato sauce except the oil.  Puree until smooth, while running on medium speed slowly incorporate oil.  Adjust seasoning if necessary and place in refrigerator for later use.
3. In a pot large enough to hold the lobsters bring salted water up to a simmer.  Remove claws and tail by twisting, if you are squeamish you can kill the lobster by inserting a knife into its head.  Push a bamboo skewer into the tail to keep it straight when cooking.  You can save the lobster bodies for stock or soup, freezing for a later date is good, just wrap them well in plastic wrap or a freezer bag.
4. Place claws in simmering water and cook for 6-7 minutes, and tails for 3-5 minutes.  Remove and immediately plunge into ice cold water.
5. Once chilled remove meat from tails and claws, again save the shells for use in another recipe. Cut tail meat into chucks and leave the knuckles and claws whole.  Set aside in refrigerator.
6. Combine mayonnaise, basil and lemon juice, set aside in refrigerator.
7. Combine the extra virgin olive oil and lemon juice listed in the garnish section, set aside in the refrigerator.
8. In a bowl combine all the ingredients for the avocado mixture.  Set aside in the refrigerator for up to 4 hours, make sure to press plastic wrap onto the surface to prevent discoloring.

To assemble:

1. Toss lobster in mayonnaise.
2. Toss mesclun greens in lemon vinaigrette.
3. On a plate spoon a small amount of avocado mixture down in the center of the plate.
4. Place greens off to one side.
5. Place lobster mix falling off the mixed greens.
6. Drizzle the salad with the tomato vinaigrette.