Blue Sky Recipes (continued)
Salad of Arugula with Fresh-Picked Lima Beans and Spiced Lobster Oil
Ingredients
Lobster Oil:
• 1-lb. lobster
• 1 to 1 1/2 cups canola oil
• 4 peppercorns
• 1 shallot, finely diced
• Big pinch each cayenne pepper and paprika
• 1 basil leaf
• 1 branch tarragon
• Rind of 1/2 lemon, stripped off with vegetable peeler
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 lbs. lima or fava beans, in the shell, shucked
• 6 cups arugula, washed, dried, wrapped in paper towels and refrigerated until ready to serve
• 1 1/2 tsp. lemon juice
• 1 tbsp. extra-virgin olive oil
• Salt and pepper
Directions
1. Remove the tail and claws (steam them for a lobster roll for yourself for lunch), and set the body aside.
2. In a small saucepan, heat 1 tablespoon of the canola oil over high heat. Add the lobster body and peppercorns and cook for about 3 minutes or until the body turns bright red. Reduce the heat to medium. Add 1 more tablespoon oil and the shallot, cayenne and paprika, and cook until shallot is softened, about 2 more minutes. Add enough oil to just cover the lobster body (about 1 cup). Bring to a simmer, reduce the heat to low, and cook until all other liquid has evaporated, leaving just the clear, bright, reddish-orange oil, about 20 minutes. Strain through a wire strainer into a bowl; let cool 5 minutes. Add the basil, tarragon, lemon rind, salt and pepper and let steep at least 2 hours.
3. Bring a large pot of water to a boil. Add the beans and blanch 2 minutes to remove the outer skin. Peel the beans; they should be tender. If not, bring an inch of water to a boil in the same pot. Add the peeled beans, cover and steam until tender, about 2 more minutes.
4. To serve: Toss the arugula with the lemon juice, olive oil, salt and pepper to taste. Divide among 6 serving plates. Arrange the beans on the plates (¼ cup per plate) and spoon about 1 tablespoon of the lobster oil over each portion of them. Serves 6.
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