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Title: Seafood Salad
Yield: 1 Serving

Ingredients

           SHOW #DJ9335
           Court Bouillon:
      2    two pound Maine lobsters
      1 ga water
      1 c  white wine
      1    carrot
    1/2 c  celery
    1/2 c  onion
      1 c  fennel stick
      1    garlic head (cut in half)
           Salt to taste
           Seafood:
      8    langoustines (U-10)
      1 c  fresh calamari
      8    sea scallops (U-10)
           Steaming the Mussels:
     16    Mussels (P.E.I.)
    1/2 c  white wine
      4    garlic cloves
      1 tb olive oil
      1 tb fresh thyme
           Vinaigrette:
      1 tb lemon juice
      1 tb orange juice
      3 tb extra virgin olive oil
      2 tb mussel juice
           Salad:
      2    tomatoes
      1    cucumber
      1    jalapeno pepper
      1    red bell pepper
      2    branches celery
    1/4 c  pitted late harvest olives
      1 ts orange zest
      2 tb basil leaves
      4    Tuscan bread slices

Instructions

Preparation of the Seafood:
Poach the lobster in a court bouillon for eight or nine minutes. Remove
and cool at room temperature. Remove shell and claws and chill meat.
Sear langoustines, scallops, and rings of calamari in hot olive oil.
Remove from heat and chill at room temperature. Steam open the
mussels in white wine and aromats until just opened. Remove mussels
from the shells and strain liquid into a saute pan and reduce until syrup
consistency. Pull off fire, add lemon juice, orange juice, olive oil,
mussel
juice and season. Cool in refrigerator.
Preparation of the Vegetables:
Peel, finely dice, and seed the tomatoes, peel and seed the cucumber and
dice into small slices, deseed the chile and pepper and dice into small
pieces. Do the same with the celery. Add all of the mixed vegetables in a
bowl and mix in vinaigrette and orange zest. Cut lobster into
medallions, cut langoustines into small pieces and mix with rosemary
seafood into vegetable mixture. Add leaves of basil, check seasoning and
let chill two hours in the refrigerator.
Presentation:

Brush thick slices of Tuscan bread with extra virgin olive oil, and grill
over mesquite until well browned on both sides. Place on a platter and
spoon seafood salad over bread and cover with remaining liquid. Serve
immediately. Yield: 4 servings

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Per serving (excluding unknown items): 924 Calories; 56g Fat (68% calories
from fat); 9g Protein; 50g Carbohydrate; 0mg Cholesterol; 532mg Sodium

NOTES :

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Contributor: CHEF DU JOUR

Preparation Time: 0:00

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