Fried Green Tomatoes With Lobster And Tear Drop Tomato Salad Recipe
Servings: 4
Ingredients
- 1 lrg egg
- 1 Tbsp. Dijon mustard Juice of 1/2 fresh lemon abt 1 tbspn Salt to taste Freshly-grnd white pepper to taste Warm sauce to taste
- 1 1/2 c. vegetable oil
- 2 Tbsp. minced shallots
- 1 tsp minced garlic
- 2 Tbsp. minced fresh tarragon leaves
- 3 Tbsp. capers
- 1 Tbsp. caper juice
- 2 lrg fresh lobsters cooked, tail and claw meat removed, shells discarded
- 1/2 pt red teardrop or possibly small pear tomatoes
- 1/2 pt yellow teardrop or possibly small pear tomatoes
- 1/4 c. fresh chervil leaves
- 1 Tbsp. finely-minced fresh parsley leaves Drizzle extra-virgin extra virgin olive oil
- 2 lrg green tomatoes cored, and ends removed Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. all-purpose flour
- 1/2 c. yellow cornmeal
- 1 c. vegetable oil
Directions
- In a blender, combine the egg, mustard, lemon juice, and warm sauce. Blend on high till smooth. With the blender running, slowing add in sufficient oil till the mix is thick. Season with salt and pepper. Set aside.
- In a mixing bowl, combine half of the mayonnaise, shallots, garlic, and tarragon. Mix well. Roughly chop the capers and add in to the mayonnaise mix. Add in the caper juice and mix well. Season with salt and pepper. Small dice the lobster meat and add in to the mayonnaise mix. Season with salt and pepper. Mix well. Cover with plastic wrap and chill while frying the tomatoes.
- Slice each tomato 1/4-inch thick. Season with salt and pepper. In a small bowl, combine the flour and cornmeal. Season with salt and pepper. Mix well.
- In a large cast-iron skillet, over medium heat, add in the oil. Dredge the tomato slices in the flour mix, coating both sides completely. When the oil is warm, pan-fry the tomatoes till golden and crispy on both sides, about 3 to 4 min on each side. Remove the tomatoes and drain on paper towels. Season with salt and pepper.
- Add in the teardrop tomatoes and the chervil to the lobster salad and mix well. Arrange the fried tomatoes in the center of each serving plate. Mound the Lobster Salad in the center of the fried tomatoes. Drizzle with extra virgin olive oil. Garnish with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 1448 | |
| Calories from Fat 1229 | 85% |
| Total Fat 139.03g | 174% |
| Saturated Fat 10.77g | 43% |
| Trans Fat 3.52g | |
| Cholesterol 123mg | 41% |
| Sodium 440mg | 18% |
| Potassium 608mg | 17% |
| Total Carbs 34.07g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.69g | 2% |
| Protein 20.41g | 33% |
