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Chef Messier's Corner Lobster Potato Salad 1 pound poached lobster knuckle and claw meat 8 ounces new potatoes 1/2 cucumber peeled, seeded, brunoise let liquid drain for one hour 2 Tablespoons Crème fraiche 2 Tablespoons mayonnaise 1 Tablespoon chopped chive 1 teaspoon chopped tarragon 1 teaspoon lemon juice Salt to taste Cayenne to taste Baby field greens Chive oil (recipe follows) Preparation: Poach lobster in white wine, lemon juice and water. Claw and knuckle meat works best for this recipe because it is sweeter. Place the washed potatoes with skin on in a pot with water bringing it to a boil. When just cooked through drain and cool potatoes. Peel and seed cucumber and brunoise. Let cucumber drain its liquid for at least one hour. Dice cooled lobster and lobster. Add chopped herbs, lemon juice, and seasonings. Mix crème fraiche and mayonnaise. Add the mayo mixture little by little until the mixture binds together. Check seasoning and serve with baby field greens tossed in olive oil and a squeeze of lemon. Chive oil: 2 bunches chives 4 ounces extra virgin olive oil Preparation: Rough chop chives. In blender mix chives and olive oil until liquid turns green. Strain through a coffee filter at room temp. To contact Chef Messier, call 404-659-1400 or email christian.messier@westin.com. |
Chef Christian Messier's videos featured on Youtube To The Top With Chef Christian - Healthy Options Take it to the Top with Chef Christian - Locally-Sourced Ingredients Take it to the Top with Chef Christian - Knife Skills Take it to the Top with Chef Christian - Knife Skills Part 2 |
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