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Backyard Grooves

Jan 21, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

CANO & PhotoNOLA…

Jan 21 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Clarence John…

Jan 21 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

Corsets and Cowboys…

Jan 21 - 21, 2017
A mechanical bull, a bourbon tasting, a silent auction and good times are on… more

Double Dose

Jan 21, 2017 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Exhibition to feature…

Jan 21 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Historic New Orleans…

Jan 21 - Apr 9, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Maple Leaf Bar…

Jan 21 - 21, 2017
Join us at the Maple Leaf Bar for The Jake Eckert Band! more

Rashaad Newsome:…

Jan 21 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Saenger Theatre…

Jan 21 - 22, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

Shen Yun Chinese…

Jan 21 - 21, 2017
A Gift from Heaven IN ANCIENT TIMES, China was known as the Land of the… more

The House of Groove

Jan 21, 2017
The House of Groove is a House Party and a live improvised musical journey… more

The New Movement…

Jan 21 - May 20, 2017
Join us at the New Movement for  stand -up comedy show - Go… more

The New Orleans Jazz…

Jan 21 - 21, 2017
Sweet, wonderful vinyl! New Orleans' biggest and longest-running record show… more

October @ The Front

Jan 22, 2017
Lemon Lovers features Alanah Luger-Guillaume and Rebecca Spangenthal as they… more

David Hansen's Garden…

Jan 23, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

Jan 23, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans…

Jan 23 - 26, 2017
Join us for Master Sugar Sculptor Sidney Galpern. She will be offering free… more

The Historic Carver…

Jan 23 - 23, 2017
Join us at the Historic Carver Theater for the Monday Night Blues Series,… more

The Irish House…

Jan 23, 2017
This is the Biggest Irish Music Session in the south. On a Night you will see… more

Backyard Grooves

Jan 21, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   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