Croustillant of Lobster with Saffron Vinaigrette
These amazing creations resemble Portuguese Man o’ Wars sailing across the plates. The crisp fried feuille de briques wrappers enclosing a filling of lobster meat, peppers, and eggs are simply folded and held together as they fry. The lower half of these pockets holds the filling; the upper portion is a crisp sail. Saffron Vinaigrette, lobster meat, red lettuce bouquets and green beans accompany the croustillants.
- Lobsters - 4 whole, steamed
- Limes - 2, halved
- Olive Oil - 4 tablespoons
- Garlic Cloves - 4
- Green Bell Pepper - 1, seeded, deribbed, and diced
- Yellow Bell Pepper - 1, seeded, deribbed, and diced
- Red Bell Pepper - 1, seeded, deribbed, and diced
- Salt and freshly ground pepper to taste
- Coriander (cilantro) - 4 sprigs, chopped
- Parsley - 4 sprigs, chopped
- Lobster stock - 2 cups
- Eggs - 8
- Feuille de briques - 6 sheets
- Saffron Vinaigrette
- Saffron-infused olive oil - 1/2 cup
- Dijon mustard - 1 teaspoon
- Salt and freshly ground black pepper
- Juice of 1 lemon
- Juice of 1 lime
- Haricots Verts - 40, or thin green beans, blanched
- Baby red lettuce - 20 bouquets
Twist off the lobster tails and remove the meat. Cut the tail meat in half lengthwise and remove the black strip. Cut one half of the tail sections into 1/2-inch dice. Cut the other half into 1/2-inch-thick medallions. Crack the claws and remove the meat intact. Set aside.
Place the limes cut-side down on a work surface. Cut a deep notch into the top of each lime half to hold the finished croustillants.
Heat the olive oil in a medium skillet over medium heat and add the garlic. Saute 30 seconds. Add the peppers and saute until softened, about 3 minutes. Stir in 1-1/2 cups of the lobster stock. Add the diced lobster meat and saute 1 minute, or until most of the liquid has evaporated. Season with salt and pepper. Add the parsley and coriander and toss. Add 1/2 cup of lobster stock and blend.
In a small bowl, scramble the eggs with a fork. Take the pepper-lobster mixture pan from the stove and stir the eggs into the mixture, continuing to stir as the eggs coagulate into a sort of “lobster scrambled eggs.” The mixture will be soft.
On a work surface, spread a circle of feuille de briques. Tear another circle of feuille de briques in half and place one of the pieces in the center of the first circle to create a double layer. Spoon the lobster-egg mixture down the center of the doubled feuille de briques. Fold the feuille de briques over the filling like a large taco. Repeat with remaining feuille de briques and lobster-egg mixture to make four crousillants.
Heat the oil to 360 F in a large deep pan. Lift a feuille de briques packet gently by the top edge and lift, creating an open pocket with the filling at the bottom. Gently place in the oil, holding the top to let the filling portion fry and set, then lay the packet on its side in the hot oil. Fry about 30 seconds per side, turning with a spatula, until golden and crisp. Gently lift from the oil with a wire lifter and drain on paper towels. Repeat with remaining packets.
To make the vinaigrette: Whisk the ingredients together.
To serve: Place a notched lime half in the center of each serving plate. Place a croustillant on each lime, standing in the notch of the lime. Place 5 red lettuce clusters around each plate. On one side of each plate, place a few green beans. Working upwards around the plate from the green beans, overlap lobster medallions and garnish with truffle shavings. Place 2 shelled lobster claws on the other side of each plate. Drizzle with Saffron Vinaigrette.