OON Chicago Chef Matt Eversman's Lobster Salad

  • 1 Large lobster tail
  • 2 Large sweet potato, large diced
  • 1/2 Cup mayonaise
  • 1 Tblspn rice wine vinegar
  • 1/2 teaspn cumin, ground
  • 1 Tblspn cilantro, chopped
  • 1 Tblspn green onion top, sliced
  • 1 Shallot, brunoise
  • 3 Tblspn yellow bell pepper, brunoise*
  • 1 Tblspn lime juice
  • Salt & Pepper
  • Oil for frying

Brunoise is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side

Bring 2 quarts of salted water to a rolling boil in a medium pot. Drop the lobster tail into the water and cook for 5 minutes. After 5 minutes, carefully remove the tail from the water and place in an ice water bath to cool. After the tail is cool remove the shell by carefully cutting along the center of the shell with kitchen shears. Dice the tail meat into 1/2 in pieces and set aside in the refrigerator.

Put 1 qt of room temperature oil in a medium pot and add the potato. Slowly bring up the temperature of the oil over a medium heat. The potatoes are done with they are soft in the middle but crispy on the outside. Remove from the oil, drain and cool.

Combine the remaining ingredients with the cool lobster and potatoes and serve.

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