Upcoming Events

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All-Star Weekend…

Feb 19 - 19, 2017
Join us for the All Star Weekend GRAND FINALE party with 2 Chainz, Allen… more

CANO & PhotoNOLA…

Feb 19 - 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Green Wave Community…

Feb 19 - 19, 2017
The Green Wave Community Market brings sustainably grown and locally sourced… more

International House…

Feb 19 - 27, 2017
To many, Mardi Gras means purple, green and gold blinking beads and kegs of… more

Joe Krown Trio +…

Feb 19 - 26, 2017
Join us for the  Joe Krown Trio  plus Seither's Seafood Crawfish Boil. more

Mountain Dew All-Star…

Feb 19 - 19, 2017
DEW will use NBA All-Star 2017 as its tip-off for The Courtside Project, a… more

NBA All-star ‘Erster…

Feb 19 - 19, 2017
On Sunday, February 19th, in celebration of the NBA All-Star Game,… more

NBA All-Star Game…

Feb 19 - 19, 2017
The stars are coming to New Orleans on February 17-19, 2017 when the NBA stages… more

New Orleans Museum of…

Feb 19 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

October @ The Front

Feb 19, 2017
Lemon Lovers features Alanah Luger-Guillaume and Rebecca Spangenthal as they… more

Red Clay Soul…

Feb 19 - 19, 2017
Round 2 from Red Clay Soul happens on Sunday during All Star Weekend! View the… more

Second FRIDAY…

Feb 19 - Mar 4, 2017
'New Work by Max Seckel & Bruce Drinnon'. exhibition dates: February 10 -… more

David Hansen's Garden…

Feb 20, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Horses, Hops and Cops

Feb 20 - 20, 2017
MEET THE CLYDESDALES! Horses, Hops and Cops is an annual fundraiser produced… more

Monday Blues

Feb 20, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

Feb 20 - 20, 2017
In conjunction with the opening of the New Orleans Museum of Art's (NOMA) … more

Special!! BOMBAZO…

Feb 20 - 20, 2017
Join us for Master Dancer and Puerto Rican Native, Miteri Tucker Concepcion… more

The Irish House…

Feb 20, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Feb 20 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The Porter Trio…

Feb 20 - 20, 2017
Join us for live music featuring The Porter Trio featuring George Porter Jr,… more

All-Star Weekend…

Feb 19 - 19, 2017
Join us for the All Star Weekend GRAND FINALE party with 2 Chainz, Allen… more
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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