Fried Green Tomatoes with Lobster and Tear Drop Tomato Salad
From grizzlybear 16 years agoIngredients
- For the lobster Salad: shopping list
- 1 large egg shopping list
- 1 tablespoon Dijon mustard shopping list
- juice of 1/2 fresh lemon, about 1 tablespoon shopping list
- salt shopping list
- Freshly ground white pepper shopping list
- hot sauce shopping list
- 1 1/2 cups vegetable oil shopping list
- 2 tablespoons chopped shallots shopping list
- 1 teaspoon chopped garlic shopping list
- 2 tablespoons chopped fresh tarragon leaves shopping list
- 3 tablespoons capers shopping list
- 1 tablespoon caper juice shopping list
- 2 large fresh lobsters, cooked, tail and claw meat removed, discard shells shopping list
- 1/2 pint red teardrop or small pear tomatoes shopping list
- 1/2 pint yellow teardrop or small pear tomatoes shopping list
- 1/4 cup fresh chervil leaves shopping list
- 1 tablespoon finely chopped fresh parsley leaves shopping list
- Drizzle extra-virgin olive oil shopping list
- For the Tomatoes: shopping list
- 2 large green tomatoes, cored and ends removed shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 cup yellow cornmeal shopping list
- 1 cup vegetable oil shopping list
How to make it
- In a blender, combine the egg, mustard, lemon juice, and hot sauce. Blend on high until smooth. With the blender running, slowing add enough oil until the mixture is thick.
- Season with salt and pepper. Set aside.
- In a mixing bowl, combine half of the mayonnaise, shallots, garlic, and tarragon. Mix well.
- Roughly chop the capers and add to the mayonnaise mixture. Add the caper juice and mix well.
- Season with salt and pepper. Small dice the lobster meat and add to the mayonnaise mixture. Season with salt and pepper. Mix well.
- Cover with plastic wrap and refrigerate while frying the tomatoes.
- Slice each tomato 1/4-inch thick. Season with salt and pepper. In a small bowl, combine the flour and cornmeal. Season with salt and pepper. Mix well.
- In a large cast-iron skillet, over medium heat, add the oil. Dredge the tomato slices in the flour mixture, coating both sides completely.
- When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
- Remove the tomatoes and drain on paper towels. Season with salt and pepper.
- Add the teardrop tomatoes and the chervil to the lobster salad and mix well.
- Arrange the fried tomatoes in the center of each serving plate. Mound the Lobster Salad in the center of the fried tomatoes.
- Drizzle with olive oil. Garnish with parsley.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- carolinacin Paint Lick, KY
- grizzlybear CA
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