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'the dislocation of…

Apr 27 - 27, 2017
exhibition dates: April 8 - 29, 2017 gallery hours: every Tuesday &… more

“Giants of Jazz: Art…

Apr 27 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Ashe Cultural Arts…

Apr 27 - 27, 2017
Filmmaker Gloria Rolando explores a dialog with her grandmother in a film that… more

Beyond the Canvas:…

Apr 27 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

BioInnovation…

Apr 27 - 27, 2017
Join the BioInnovation Center and the New Orleans BioFund on April 27 for… more

Cecilia Vicuña: About…

Apr 27 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Chicken on the Bone…

Apr 27 - Dec 6, 2017
Want to enjoy some nightlife? No trip to New Orleans is complete if you have… more

Dark Star Orchestra

Apr 27 - 28, 2017
Performing to critical acclaim worldwide for nearly 15 years and over 2000… more

David Hansen's Garden…

Apr 27, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Disney On Ice…

Apr 27 - 30, 2017
Make unforgettable memories with Mickey, Minnie and all your Disney friends… more

Disney On Ice…

Apr 27 - 30, 2017
Disney On Ice presents Follow Your Heart is bringing Disney•Pixar’s… more

Heart of the House

Apr 27, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

INTERNATIONAL JAZZ…

Apr 27 - 27, 2017
INTERNATIONAL JAZZ DAY CELEBRATION Thursday, April 27 7:00 – 10:00pm… more

Jazz in the Park

Apr 27 - Jun 1, 2017
Jazz in the Park returns for its 11th season this spring running from March… more

Lilith in Loa…

Apr 27, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

New Orleans Museum of…

Apr 27 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Apr 27 - Oct 8, 2017
Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

New Orleans Museum of…

Apr 27 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

New Orleans Museum of…

Apr 27 - Oct 8, 2017
Paintings from throughout Scully's career are presented with a selection of… more

Newcomb Art Museum -…

Apr 27 - Jul 9, 2017
Spanning several generations, five Puerto Rico-based artists Zilia… more

'the dislocation of…

Apr 27 - 27, 2017
exhibition dates: April 8 - 29, 2017 gallery hours: every Tuesday &… more
OVG Guide Widget 1

Le Foret Lobster Salad

Executive Chef Brandon Felder

Ingredients:
• 24 oz of cooked lobster meat - tail and claw meat diced together
• ½ cup basil aioli (recipe follows)
• ½ cup mixed greens
• 4 large Louisiana citrus
• 1/2 oz. ghost pepper caviar
• 4 segments citrus vin
• 2 tbs. basil oil (recipe follows)

Ingredients for the Basil Oil:
Yields about ½ cup basil oil

• 10 to 12 fresh basil leaves
• ½ cup extra-virgin olive oil
• ¼ teaspoon fine sea salt

Method of Preparation:
In a small bowl combine 1 cup of ice with 1 cup of water and set aside. In a small saucepan bring 2 cups of water to a boil. Add the basil leaves all at once, stirring to make sure they are all submerged. Cook for 5 to 10 seconds; then remove by using a skimmer or slotted spoon. Transfer the leaves immediately to the ice bath. Remove the leaves from the ice bath and squeeze firmly in a paper towel to release as much liquid as possible. Transfer the leaves to a blender along with the olive oil and salt, and process until the leaves are finely pureed, about 1 to 2 minutes. Strain the basil oil through a fine sieve or coffee filter. Place the oil in a small bowl and cover with plastic wrap.

Ingredients for the Fresh Basil Aioli:
Makes 1¼ cups

• 1 stem of basil, with at least six big leaves
• 1 small clove garlic
• 1 egg
• 1 Tablespoon fresh-squeezed lemon juice
• 1 teaspoon kosher salt
• ½ cup extra virgin olive oil
• ½ cup canola oil

Method of Preparation:
Chop garlic clove very finely with a sharp knife, pressing it to almost a paste. Place it in the food processor with the basil. Add the egg, lemon juice and salt. Pulse until the basil is chopped and the mixture is creamy. Turn the processor on and drizzle in the oils (measure them together in one measuring cup). Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.

When the aioli is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld. The aioli will keep covered in the fridge for three days.

Ingredients for Citrus Vin:
• 3 Tbsp. fresh squeezed orange juice
• 1 Tbsp. Dijon mustard
• 1 oz. apple cider vinegar
• 2 Tbsp. honey
• 2 Tbsp. extra virgin olive oil

Method of Preparation:
Combine all ingredients together and whisk until well incorporated.
Drizzle 2-3 tsp of dressing over your salads.

To Plate - Mix lobster with the basil aioli. Use a 2 inch diameter round metal mold to build the salad from lobster up. Place lobster, greens, citrus and then caviar, and drizzle with citrus vin to top.

Serves: 8

 

Le Foret Lobster Salad