Eat Ink: Recipes. Stories. Tattoos. by O'Halloran Birk & Holton Daniel Luke

Author:O'Halloran, Birk & Holton, Daniel Luke [O'Halloran, Birk]
Language: eng
Format: epub
Publisher: Adams Media
Published: 2013-10-31T22:00:00+00:00

Lobster Cobb Salad

This dish is currently on the menu at The Orange Squirrel Restaurant.

SERVES 2

FOR COURT BOUILLON:

4 gallons water

6 lemongrass stalks, bruised and sliced

3 bay leaves

4 ounces whole white peppercorns

1 (6-ounce) piece ginger, peeled and sliced

2 whole heads garlic, unpeeled and sliced in half horizontally

Kosher salt, to taste

FOR LOBSTER:

4 gallons Court Bouillon, divided

1 whole lobster, about 11⁄2 pounds

FOR ROASTED GARLIC PURÉE:

2 whole garlic heads

Kosher salt, to taste

White pepper, to taste

4 ounces blended oil, divided

FOR DEVILED QUAIL EGGS:

1 pint water

1 ounce white vinegar

2 quail eggs

1 pint ice water

Dash lemon juice

1⁄2 ounce mayonnaise

1⁄4 ounce Roasted Garlic Purée

Smoked paprika, to taste

Sel gris, to taste

Kosher salt, to taste

White pepper, to taste

FOR CHAMPAGNE GRAIN MUSTARD VINAIGRETTE:

1⁄2 ounce Dijon mustard

1⁄2 ounce whole grain mustard

1 ounce champagne vinegar

1⁄2 ounce honey

6 ounces blended oil

Kosher salt, to taste

White pepper, to taste

FOR BUTTERED CORN KERNELS:

2 whole ears of corn on the cob

3 ounces unsalted butter

3 sprigs thyme

2 garlic cloves, peeled

Kosher salt, to taste

White pepper, to taste

FOR PANCETTA LARDONS:

6 (1⁄4-inch-thick) slices pancetta disks

FOR AVOCADO MOUSSE:

2 avocados, ripe

1⁄4 ounce lemon juice

1⁄4 ounce Roasted Garlic Purée

1⁄4 ounce mayonnaise

Kosher salt, to taste

White pepper, to taste

TO COMPLETE:

12 leaves garden greens (Boston Bibb), cut into 1⁄4-inch ribbons

Kosher salt, to taste

White pepper, to taste

Sel gris, to taste

Smoked paprika, to taste

1⁄4 cup micro greens (mixed is best)

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