This recipe cam from the little town of Villefranche-sur-Mer on the French Riviera. The beautiful people of this town show their love for tradition and old world style through many of their dishes. Lobster with couscous and brunoise of vegetables salad is one of them.
| Prep Time | 1 hour |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
For the couscous
- 2 whole lobsters
- 1/2 cup couscous
- 3/4 cup Chicken Stock
- 1/4 cup Red onion
- 1/4 cup fresh tarragon
- 1/4 cup fresh parsley
- 1/4 cup cilantro
- 1/4 cup chives
- juice1 Lemon
- 1/4 cup olive oil
- salt and pepper to taste
For the vegetable brunoise
- 1/4 cup green bell pepper
- 1/4 cup yellow bell pepper
- 1/4 cup red bell pepper
- 1 stalk fennel
- 1 stalk celery
- 2 radish
- 1 small cucumber seeded
- 1 tomato peeled and seeded
- 4 nicoise olives
- 1/4 cup olive oil
- 1 Lemonjuiced
- salt and pepper to taste
Ingredients
For the couscous
For the vegetable brunoise
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Instructions
For the lobster and couscous
- Boil a whole lobster for 15-20 minutes. Drain lobster and allow to come to room temperature. Remove the shells. Slice the tail thinly into medallions Boil chicken stock. Add couscous, cover and let sit for 5 minutes. Fluff with a fork and add the finely dice onion, tarragon, parsley, cilantro and chives and add to couscous in a bowl. . Add the juice of 2 lemons to cereal mixture. Add ½ cup olive oil and salt and pepper to taste.
For the vegetable brunoise
- Cut all of the vegetables into 1-2 centimeter squares, all equal in size. Mix all the ingredients in a bowl.
- For the garnish
- Thin slices of fennel, floured and fried 1 large tarragon leaf Browned butter
For the presentation
- Place a ring mold in the center of a plate. Place the couscous mixture into the ring mold and press gently. (about ½ inch thick) Decorate with thin slices of lobster tail medallions shingle-style. Knuckle meat and claws go in the center with a fried sage leaf. Spread the colorful brunoise around the plate to garnish. Remove the ring mold. Drizzle vegetables with lemon and olive oil.
Recipe Notes
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