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In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

David Hansen's Garden…

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New Orleans Museum of…

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Paintings from throughout Scully's career are presented with a selection of… more

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Sep 21, 2017 - Jan 08, 2026
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Sep 22, 2017
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New Orleans Museum of…

Sep 22 - 22, 2017
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Sep 22, 2017 - Jul 24, 2026
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Sep 22, 2017 - Jan 22, 2027
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9th Annual Douglas…

Sep 23 - 23, 2017
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All Souls Con

Sep 23 - 23, 2017
All Souls Con is a nonprofit convention celebrating Deborah Harkness‘s… more

“Giants of Jazz: Art…

Sep 20 - 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