*  Exported from  MasterCook  *
 
                              Lobster Cocktail
 
 Recipe By     : Jeremy Miles Gidaly, The Library at the Regency Hotel, NY
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Fish/Seafood
                 Four-Star
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ----- For the Court Boullion -----
    2      gallons       water
    3      cups          white wine -- dry
    1                    onion -- peeled and halved
    1                    carrot -- cut into 3 pieces
    1                    celery stalk -- cut into 3 pieces
    4      cloves        garlic -- crushed and peeled
   12                    black peppercorns
    1                    bay leaf
    1      sprig         fresh thyme
    1      tablespoon    salt
                         ----- The Lobster -----
    4      1-lb          lobster
                         ----- The Sauce and Garnish -----
    1      teaspoon      fresh lemon juice
                         grated zest from 1/2 lemon
    1      teaspoon      fresh lime juice
                         grated zest from 1/2 lime
    1      teaspoon      fresh orange juice
                         grated zest from 1/2 orange
    1      teaspoon      tarragon -- chopped
    1      cup           creme fraiche
                         salt and pepper
    1                    hothouse cucumber
    2      heads         endive -- julienned
    8      spears        endive
    2      ounces        mesclun
   12                    chives
 
 Make the court boullion by combining the first ten ingredients in a stock 
 pot and bring to a boil.  Reduce heat and simmer for 40 minutes.  Return 
 to a fast boil and add the live lobsters.  Boil for 8 minutes.  Remove 
 lobsters and cool.  Remove meat from shell and dice into medium size 
 pieces.
 
 Mix the juices, zest, tarragon and creme fraiche in a medium bowl.  Season 
 with salt and black pepper.  Set aside for at least one hour to allow 
 flavors to develop.
 
 Assembly and garnish:
 Slice 1/4 of the cucumber thinly.  Julienne the remainder.
 
 Just before serving, mix 3/4 cup of the creme fraiche with the lobster 
 meat.  In a separate bowl, mix the remainder of the creme fraiche with the 
 julienned cucumber and endive. 
 
 Line the inside of four martini glasses with overlapping cucumber slices.  
 Place 1/4 of the cucumber-endive salad in the bottom of the glasses, 
 followed by the lobster salad.  Top with a few leaves of mesclun.  Garnish 
 each glass with 2 endive spears and 3 chives.
 
 
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 NOTES : Recipe Printed in New York Magazine - 27 May 1996
        
        You can substitute a mixture of 1/2 cup yogurt and 1/2 cup sour 
        cream for the creme fraiche

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