Recipe - Lobster Cocktail

For the court boullion:
2 ga Water
3 cup White wine; dry
1 Onion; peeled and halved
1 Carrot; cut into 3 pieces
1 Celery stalk
cut into 3 pieces
4 Cl Garlic; crushed and peele
12 Black peppercorns
1 Bay leaf
1 Sprig fresh thyme
1 tablespoon Salt
The lobster:
4 1lb lobster
The sauce and garnish:
1 teaspoon Fresh lemon juice
Grated zest from One half lemon
1 teaspoon Fresh lime juice
Grated zest from One half lime
1 teaspoon Fresh orange juice
Grated zest from One half orange
1 teaspoon Tarragon; chopped
1 cup Creme fraiche
Salt and pepper
1 Hothouse cucumber
2 Heads endive; julienned
8 Spears endive
2 ounce Mesclun
12 Chives

Recipe by: Jeremy Miles Gidaly, The Library at the Regency Hotel, NY 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 One fourth of the cucumber thinly. Julienne the
remainder.

Just before serving, mix Three fourths 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 One fourth of the cucumberendive 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.