Chef Bob Wiles’ Chardonnay Poached Lobster Salad

We are proud to be a sponsor of this weekend’s GLOW Gala, benefiting BC Women’s Hospital Newborn ICU and to promote this worthwhile event, Chef Bob Wiles appeared on CTV Noon Hour News to showcase his delicious poached lobster salad, which will be served at the gala.

Now you can bring a little taste of Pan Pacific Vancouver to your dinner table with Chef’s very own recipe!

Here’s how:

Break the Chardonnay poached lobster salad with organic baby beets and avocado green goddess into 3 components: Green goddess puree, court-bouillon for cooking lobster and last but not least, assembling the salad.

But first, gather the main ingredients together:
1 lb fresh whole lobster
9 pieces small baby red beet
6 slices sliced baby candy cane beets
3 slices acorn squash
30 grams fresh corn kernels
3 grams rice crackers balls
9 pieces sorrel leaf
9 pieces nastium leafs
30 ml lemon olive oil dressing

Part I -Instructions for green goddess puree
Assemble the following ingredients:
5 grams cilantro
5 grams parsley
3 grams mint
10 grams basil
3 grams tarragon
2 grams garlic
1 avocado
1 filet anchovies (canned)
juice of 1/2 lemon
salt to taste

1. Place all of the herbs of the green goddess in a food processor
2. Blend until smooth (do not blend too long as this will make the green goddess darker)
3. Place in bowl and put in the fridge. This will keep for up to 3 days.

Part II – Court-bouillon
Assemble the following ingredients:

1 piece diced onion
2 stocks diced celery
1 piece diced carrot
1/2 piece lemon juice
250 ml Chardonnay
4 litre water
2 bay leaves
10 peppercorns

1. Place all vegetables and water in large pot and bring to a boil. Simmer for 20 minutes.
2. Strain out vegetables and bring liquid back to a boil. Add lobster and cook for 10 minutes.
3. Remove lobster from liquid and cool in ice bath. Once cold, remove from water ad place lobster in fridge.
4. Steam the baby red beets until cooked an remove skin on the bets. Let cool and put in the fridge. Mix with a little lemon olive oil dressing.
5. Sear corn on the cob and acorn squash on BBQ until it’s a nice, brown colour.
6. Remove kernels from cob with a sharp knife. Place in a small bowl and put in the fridge.
7. Place acorn squash in fridge as well.
8. Take cold lobster from fridge and remove meat from the shell. Cut lobster into nice sized pieces.

Part III – Assemble the salad
1. Spread about 25 grams of green goddess down the centre of the plate.
2. Arrange lobster, beets and grilled acorn squash nicely on top of the green goddess.
3. Sprinkle corn kernels and rice cracker balls around plate
4. Garnish with sorrel and nastium leaves and serve. Makes 3 portions.

To watch how Chef puts together the salad on CTV Noon Hour News, click here.

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