Warm Lobster Salad

For 4 salads:

6 small lobster tails

8 C salad greens like mescaline

1 lemon for juicing

Salt and pepper

FOR THE LOBSTER STOCK:

2 lobster tail shells, meat removed and used for something else

1/2 bulb of fennel, sliced

3 cloves garlic, chopped

3 whole shallots, chopped or sliced

3 T corn oil

1/4 C brandy

2 T tomato paste

4 C water

Heat the corn oil in a stock pot. Add the two lobster tail shells and let them fry and soften in the oil, releasing their flavor. Cook 3 minutes, turning the shells often. Deglaze the pan with the brandy, Add shallots, garlic, and fennel. Stir well and let cook 3 minutes until the shallots start to soften. Add the tomato paste and stir well. Cook 3 to 4 minutes until everything is toasted and fragrant. Add the water and bring the mixture to a boil. Reduce to simmering and simmer for 15 to 20 minutes. Place a mesh strainer over a deep bowl and strain the hot mixture, catching the liquid in the bowl. Use the back of a spoon to press the solids into the mesh strainer so you get every bit of flavor from them. Discard the solids. Return the liquid to the stock pot and bring it to a low boil. Reduce to simmering and simmer for at least 30 minutes, reducing the liquid to a thick consistency. Pour the reduction into a bowl and taste. If it needs salt, add a pinch. Reserve the reduction.

FOR THE VINAIGRETTE:

1/2 C olive oil

1/2 C corn oil

3 T sherry vinaigrette

3 T red wine vinegar

1/2 t sea salt

1/4 t white pepper

2 t Dijon mustard

Whisk these ingredients together then slowly drizzle in 1/3 of the lobster reduction while whisking to combine.

FOR THE LOBSTER:

Prepare an ice water bath (ice and water in a large bowl). In a large stock pot, bring water to a boil or, even better, prepare a steamer. When the water is boiling, drop the 4 tails into the steamer and cook until the meat is 135 degrees F. Remove and place immediately in ice water bath to stop the cooking. Remove from bath when cool, cut down the center of the tai shells, and remove the meat. Discard the shells and place the tail meat on a greased sheet pan. Preheat your oven to 525 degrees F. Spoon the remaining lobster reduction over the tails making sure they are all well coated. Place in the hot oven for 1 minute to 90 seconds. Remove and chop into large pieces.

PLATING:

Squeeze the juice of 1 lemon over the greens and toss well. This is your first layer of dressing. Now, dress the greens, 2 cups at a time in the vinaigrette. Lightly salt and pepper the dressed greens. Mound the dressed greens on a plate and then place the lobster chunks from one tail around the outside of the greens. Repeat to make 4 salads. Serve immediately.