Warm Lobster Salad and Confit of Sweet

Ingredients

* 8 lobsters, live, 1-1/2 lb. each
* Court bouillon to boil lobsters
* 4 lb. cleaned sweetbreads
* 4 tbsp kosher salt
* 1/4 tbsp black pepper, ground
* 2 to 3 juniper berries, crushed
* 1/4 tsp thyme
* 1 bay leaf, crushed
* 1/2 tbsp garlic, minced
* 3 lb. duck fat, rendered
* 4 to 5 heads of frisee
* 1 to 2 heads Romaine lettuce
* 16 mache leaves
* 16 tbsp tomato concassee
* 1 bunch chives, chopped
* 1 tbsp tarragon, chopped
* 1/2 cup lemon juice
* 1/3 cup white wine vinegar
* 3/4 to 1 cup chicken stock
* 1/2 tsp shallots, finely chopped
* 1/3 tsp garlic, minced
* Salt to taste
* Pepper to taste
* Sugar to taste
* 1/2 cup olive oil
* 1/2 cup safflower oil


Cooking Instructions

To make sweetbread confit, combine sweetbreads with salt, herbs, spices, and garlic. Cure for 18 hours, refrigerated. Rinse and dry sweetbreads. Melt duck fat. Add sweetbread and stew at 180F for 25 minutes. Cool in fat. Remove and roll tightly in plastic wrap. Return to duck fat, press lightly, and chill. Remove, unmold, clean off fat, and sear quickly on all sides. Keep warm and slice for service.

Cook lobster in a court bouillon for approximately 20 minutes. Remove and cool. Break loose tail meat and dice. Break out lobster claw, remove soft bone.

To make salad, cut frisee, romaine, and mache into bite-size pieces. Toss with tomato concassee and herbs.

Combine all dressing ingredients. Bring to a boil and emulsify in a blender. Keep hot.

Place salad onto plates. Set two to three slices of sweetbread next to it. Sprinkle lobster dices over lettuce. Garnish with lobster claw. Just before service, pour boiling hot dressing over the salad.




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