Best Cafe Ponte Lobster Salad Recipes

Cafe Green Salad image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Small splash soy sauce
Salt and freshly ground black pepper
3 tablespoons olive oil

Steps:

3 cups mixed greens, the darker the better (not iceberg)
Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.

CHILLED MOUSSE OF PIKE WITH A TRUFFLE AND LOBSTER SALAD image

Provided by Emeril Lagasse

Categories dessert

Time 48m

Yield 12 servings

Number Of Ingredients 17

Vegetable oil for greasing the molds
2 pounds boneless pike
3 egg whites
2 tablespoons Cognac
2 tablespoons chopped chives
1/4cup minced shallots
1 lemon, juiced
1/2 teaspoon freshly grated nutmeg
Salt
Freshly ground white pepper
2 to 3 cups heavy cream
2 lobster tails, about 6 to 8 ounces each
1/2 cup green peas
12 baby carrots, blanched and halved
Drizzle of truffle oil
1/4 cup fresh chervil sprigs
Parsley

Steps:

Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.
In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth.
Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper.
To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste.
Fill each mold with the fish mixture.
Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely.
Refrigerate until chilled. Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well.
To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley.

Cafe Brulot image

Provided by Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Peel of 1 orange, cut into 1 by 1/8-inch strips
Peel of 1 lemon, cut into 1 by 1/8-inch strips
3 sugar cubes
6 whole cloves
2-inch cinnamon stick
1 cup cognac
1/2 cup curacao or other orange liqueur
2 cups fresh strong black coffee

Steps:

Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.