Spoonful II
Patrick Day
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La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Gotham Bar & Grill Seafood Salad

“Food can look beautiful, taste exquisite, smell wonderful, make
people feel good, bring them together, inspire romantic feelings…
At its most basic, it is fuel for a hungry machine.”
~ Rosamond Richardson

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Alfred Portale's
Gotham Bar and
Grill Cookbook

 
Navigational Astrolade I
Martin Figlinski
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Wine and Lobster for Two
Alfred Gockel
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Gotham Bar & Grill Seafood Salad
Alfred Portale, Gotham Bar & Grill, New York
Food and Wine Magazine's
America's Best Chefs
Food & Wine Books, Editorial Director: Judith Hill, 1995, American Express Publishing Corp.

“Chef Portale always contrives to make his dishes soar – literally. Here he uses lettuce leaves stuck straight into the salad for height. They make for an amusing presentation at a dinner party, but if you don’t feel like the fuss, use the leaves
as a bed for the salad instead.”

Chef’s Wine Suggestion:  A young Sauvignon Blanc from South Africa has the assertiveness to stand up to the acidity of this salad dressing.

Serves 6

1/4 cup lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
Pinch cayenne
3/4 cup olive oil [naturally, you’ll want to use the best-quality olive oil
you can get for this elegant dish]
2 live lobsters (about 1 pound each)
1/2 pound sea scallops
1/2 pound cleaned squid
24 small mussels, scrubbed and debearded
2 shallots, minced
2 tablespoons finely chopped basil
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons minced fresh chives or scallion tops
1 1/2 avocados, preferably Haas
1 head frisée, separated into whole leaves
1 head red oak-leaf lettuce, separated into whole leaves
Matchstick strips of lemon zest, for garnish (optional)

1. In a small bowl, whisk the lemon juice and vinegar with the mustard,
salt, black pepper and cayenne. Add the oil slowly, whisking. Set this vinaigrette aside.
2.  In a large pot of boiling, salted water, cook the lobsters until just done, about 8 minutes after the water returns to a boil. Let the lobsters cool. Steam the scallops in a steamer basket or metal sieve set over boiling water until they just turn opaque, about 3 minutes. Remove. Steam the squid until just tender, about 3 minutes, and remove. Discard any mussels that have broken shells or that don’t clamp shut when tapped. Steam the mussels until they open, about 3 minutes. Remove. Discard any mussels that do not open.
3.  Twist the lobsters to separate the tail sections and the “arms” and claws from the bodies. Turn the tails upside down. Use scissors or a large, sharp knife to cut through the underside of the shells. Remove the tail meat from the shells. Cut it into 1/2-inch slices. Put it in a bowl and set aside. Crack the claws. Remove the “arm” and claw meat from the shells, cut it into 1/2-inch slices and put in a large bowl.
4.  Cut the scallops into 1/4-inch-thick horizontal slices. Cut the squid bodies crosswise into 1/4-inch rings; if the tentacles are large, cut them into smaller pieces. Remove the mussels from their shells. Add the scallops, squid and mussels to the lobster “arm” and claw meat. Stir in the shallots, basil, parsley, 1 tablespoon of the chives and half of the vinaigrette.
5.  Mound the shellfish on six large plates. Peel the avocados and cut into quarters. Cut each quarter lengthwise into thin slices, leaving 1 inch attached at the top, and fan them out. Brush each fan with vinaigrette, using 1 tablespoon in all. Toss the lobster tail meat with 3 tablespoons of the vinaigrette and arrange two to three slices alongside the mixed shellfish.
Put an avocado fan on the other side.
6.  In a large bowl, toss the frisée and red oak-leaf lettuce with the remaining vinaigrette. Push the lettuce leaves into the seafood mixture so that they stand straight up. Sprinkle the remaining tablespoon chives and the lemon zest, if using, over the salad and serve.

Chef’s Tip:  Cook all of the seafood separately. Wait until the moment before serving to combine it so that the individual flavors are retained.
 

Featured Archive Recipes:
Shrimp or Lobster in Spicy Broth
Roast Lobster with Meyer Lemon Butter
Thomas Keller's Butter-Poached Lobster
 

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