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“Giants of Jazz: Art…

Oct 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Amazing Scavenger…

Oct 19, 2017 - Jul 03, 2027
Turn New Orleans into a giant game board with this fun scavenger hunt… more

David Hansen's Garden…

Oct 19, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

David Hansen's Garden…

Oct 19 - Dec 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

East of the…

Oct 19, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

East of the…

Oct 19, 2017 - Jan 07, 2018
The New Orleans Museum of Art (NOMA) will present East of the Mississippi:… more

Heart of the House

Oct 19, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Houmas House Presents…

Oct 19 - 31, 2017
For the month of October, there will be a 6:00 pm and 7:00 pm haunted tour.… more

Jazz in the Park

Oct 19 - Nov 2, 2017
Jazz in the Park returns this fall running from September 14th to November… more

Lilith in Loa…

Oct 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

The Fountain Lounge…

Oct 19 - Nov 18, 2017
Join us for Amanda Ducorbier at the Fountain Lounge in the Roosevelt Hotel.… more

The Historic New…

Oct 19 - 21, 2017
The Historic New Orleans Collection's Laura Simon Nelson Galleries for… more

22nd Annual Pasta &…

Oct 20 - 20, 2017
Join us for an unforgettable evening ..Paris, Montmare, Cabaret, Can Can, and… more

Boo at the Zoo

Oct 20 - 28, 2017
Bring your little ghosts and goblins to Boo at the Zoo Presented by Bryan… more

Concerts in the…

Oct 20 - 20, 2017
The Historic New Orleans Collection's popular outdoor music series Concerts in… more

Golden State Warriors…

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Come experience NBA basketball at its best as the Pelicans take on the NBA's… more

Magazine St. Art…

Oct 20, 2017
Magazine St. Art Market is a unique way to experience the best of our local… more

Oktoberfest NOLA

Oct 20 - 21, 2017
Cost $8 - children 12 and under free - tickets available at gate … more

Saenger Theatre…

Oct 20 - 28, 2017
Plan your escape to the new musical comedy getaway ESCAPE TO MARGARITAVILLE!… more

The Fountain Lounge…

Oct 20 - Dec 29, 2017
Join us for Sam Kuslanr at the Fountain Lounge in the Roosevelt Hotel. While… more

“Giants of Jazz: Art…

Oct 19 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… 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