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BARQUETTES DE HOMARD FROID MATIGNON
(Salad of Zucchini stuffed with Lobster)
3 zucchini squash
2 cups white wine
1 Tbsp. oil
1 onion, chopped fine
pinch of thyme
1 bay leaf
1 tomato, chopped
parsley chopped
1 Tbsp. lemon juice
salt and pepper
1/2 cup cooked artichoke hearts
1/2 cup mushrooms, sliced
18 pieces cooked lobster meat
1 1/2 cup mayonnaise, to moisten
1 Tbsp. spinach
1 Tbsp. parsley
2 Tbsp. tomato catsup (or paste)
4 cups lettuce, shredded
3 hard cooked eggs, quartered
2 tomatoes, wedged
Peel zucchini; cut in half lenthwise. Hollow out the centers by
removing seeds carefully with a spoon. In a small shallow frying
pan, poach the zucchini in white wine, oil, onion, thyme (use double
for fresh thyme, lemon thyme is lovely), bay leaf, tomato, parsley,
lemon juice, salt and pepper until just tender. Chill the zucchini
and fill the hollows by placing a piece of artichoke and 1 Tbsp.
mushrooms on each barquette. Arrange 3 slices of lobster meat on
each barquette and cover two with green mayonnaise (made by blending
a little spinach and parsley, chopped and mashed to a puree), two
with mayonnaise colored with tomato puree and two with plain
mayonnaise. Serve on a bed of finely chopped romaine, garnished
with eggs, black olive slices and tomatoes.
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Zucchini Lobster