Mr. Stox Restaurant, Anaheim, CA
Maine Lobster Salad with Cognac Dressing - Serves Six

Ingredients (Salad)
Three one pound maine lobsters
2 onions
One Bunch Tarragon
1 cup Chablis
1 gal Water
2 tbsp. Salt
48 Snow Peas
5 Belgian endive
3 pacakges enoki mushrooms
1/4 lb garden greens
Cognac Dressing (see recipe)

Ingredients (Cognac Dressing)
1 bunch Marjoram
1 bulb Shallot
3 tbsp. dijon mustard
2 eggs
5 cups olive oil
2 oz. balsamic vinegar
1 cup cognac
pinch of nutmeg
Salt & Pepper to taste

Procedure
Salad
1. Dice the onion and place it in a large soup pot with the tarragon, Chablis, water and the salt.  Bring all of these ingredients to a boil.
2. When the seasoned water is boiling, place the live lobsters into the liquid and continue cooking for about ten minutes, or until lobsters turn bright red. When the lobsters are cooked, immediately place them into ice water to stop the cooking process.
3. Blanch the snow peas in the remaining boiling water and immediately shock them in cold water to stop the cooking process.
4. Remove the tail and the claws from the upper body of the lobster.
5. Using a sharp, heavy knife, remove the meat from the shells of the lobster.  Save all shells and upper body parts for bisque.
6. Divide each lobster into equal halves:  half of a tail, one claw and one knuckle.  To make six portions from the three lobsters.
7. Clean all of the greens and vegetables.
8. Toss the garden greens with the cognac dressing.  Place one portion of the coated greens in the center of the salad service bowl.
9. In a half bowl shaped in overlapping fashion, place five of the endive spears to the rear of the salad bowl, place the snow peas in front of the endive, then place the enoki mushrooms in front of the snow peas.
10. Once the vegetables are arranged about the lettuce, place half a tail, one knuckle and one claw on top the open field of the greens.  Serve at once.

Cognac Dressing
1. Wash and remove the leaves of the marjoram from the stem.
2. Roughly chop the shallot.
3. In a blender, place the marjoram, shallot, Dijon mustard and eggs into the canister and blend on high speed.
4. While the blender is on, slowly add half of the olive oil.
5. Begin to add the vinegar, cognac and the rest of the olive oil in alternating fashion.
6. Season to taste with the nutmeg, salt and pepper.

Recipe Archive

About  
Find a   Restaurant
Signature Dishes
Contact Us