Main Lobster Salad

Maine lobster salad with "crispy" poached egg, parsley and American caviar cream

Chef Todd Kelly Orchids at palm court

1 ea 1 ¼ lobster
½ c crème fraiche
1 T chopped chives
1 T chopped shallots
1 T lemon juice
1 T olive oil
S&P to taste
• Dice lobster and fold in remaining ingredients
  • 1 ea egg poached
  • 1 sheet bric dough
  • 1 c ap flour
  • 2 ea eggs beaten
  • 1 T seasoned salt
  • Poach egg in simmering water until cooked light, plunge in an ice water bath to stop cooking. 
  • Carefully coat egg in flour then in egg wash and roll in long strands of dough.
  • Fry egg in 350 degree fryer
  • 1 c parsley puree
  • Puree parsley in a blender with a little water to blend until Smooth
  • 1 c heavy cream
  • 1 T red wine vinegar
  • 1 T caviar
  • Mix all ingredients and season with salt and pepper
For service Place lobster salad in the center of a dinner plate. Place hot fried egg on top, garnish with parsley puree and drizzle with cream