Summer Recipe from Chef Toben Kochman – Toben Food by Design Inc.
Lobster Salad is always hot. (Please note, this photo does not represent the salad prep below)
Roasted Fingerling Potatoes/Charred Corn/Grilled Fennel/Crispy Chorizo/Grilled Asparagus/Roasted Pepper-Romesco Sauce/Aged Sherry-Grainy Mustard Vinaigrette
Makes 12-14 individual servings
Ingredients/Techniques:
2 x 2lb Nova Scotia Lobsters – steamed until cooked through approx 10 mins – all meat removed from the shell and chopped into a 3/4inch cubes – coated with 2 tablespoons of Sherry Vinaigrette and 1 tablespoon salt (this must be done just before serving or your lobster will become tough and overcooked from the acid in the vinaigrette)
Note: Ask your fishmonger to cook your lobster for you and remove the meat from the shells – they will be more than happy to do so for a few extra dollars and a lot of the work will be done for you by the experts!
For Potato salad:
3 lbs. Fingerling potatoes – halved and tossed lightly in salt and pepper and then roasted in a 375F oven until golden and tender.
*Make sure to toss the potatoes with some Sherry Vinaigrette (recipe below) as soon as they come out of the oven so that they best absorb the flavours
Tip: When making potato salad it is always good to roast instead of boiling your potatoes. They will hold their shape and texture much better.
2 ears corn – husks removed, grilled and kernels then cut from cob
1 bulb Fennel – grilled and roughly chopped
2 links chorizo sausage – sliced into 2” slices and seared in a heavy bottomed pan until crispy – approx 2 mins.
1 bunch asparagus– woody stems removed, tossed lightly in olive oil, salt, and pepper and grilled for approx 3 mins until lightly charred and just tender
2 tablespoons Parsley – finely minced
Method: Toss all ingredients in a bowl and add more Sherry Vinaigrette (approx ½ cup) and salt, pepper to taste. Serve in small bowls or family style and top with a generous serving of your beautiful lobster meat.
Optional: garnish each salad with beautiful microgreens such as pea tendrils or celery cress- these will add that ‘wow’ factor for your guests when they look down at your beautiful creation.
For Sherry Vinaigrette (Makes 1L of dressing):
1 cup Sherry Vinegar
½ cup lemon juice (freshly squeezed – none of that bottled concentrated stuff!)
2 teaspoons lemon zest
1 tablespoon grainy mustard
1 tablespoon Dijon mustard
1 tablespoon honey
2 cups extra virgin olive oil
Salt and pepper to taste
Whisk all ingredients in a bowl together except the olive oil. Slowly drizzle in the oil, continuing to whisk constantly until the vinaigrette has fully emulsified (become homogenous).
NOTE: This dressing can be made up to 2 weeks ahead of time and will stay fresh (refrigerated) for up to 6 weeks.
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