Steal This Recipe® Chilled Lobster with Arugula, Fennel, Citrus, Tarragon and Avocado

July 10, 2014

From Chef Pippo Lamberti of Positano Coast, Philadelphia

'Stolen with permission' from Chef Pippo Lamberti, this refreshingly delicious dish is easy to make at home! With menu items like Grilled Octopus with Charred Artichokes, Lemon Zest and Rosemary Pesto, and Sea Urchin Pasta with Black Squid Ink and Crabmeat, and Pan-Seared Branzino with Parsley Root Puree, Sauteed Leeks, Oyster Mushrooms and Truffle Oil, Chef Lamberti's modern take on classic Italian dishes make a visit to Positano Coast like a dream vacation meal in Italy.
About the chef: With his family's restaurants always a prominent part in his life, Pippo Lamberti began his study of coastal Italian cooking as a toddler. So it comes as no surprise that his father, restaurateur Aldo Lamberti, tapped him to helm the kitchen of his family's restaurant, Positano Coast.

Since earning the reins to the kitchen at Positano Coast, Lamberti brings to Philadelphia a menu loaded with regional specialties from his family's homeland, the Amalfi Coast of Italy. Lamberti says he wants "to create dishes which marry the best, freshest ingredients to create memorable food with bold flavors and interesting textures. I want to create food that my guests dream about."

Positano Coast 
212 Walnut Street, 2nd Floor 
Philadelphia, PA 19106 

Chilled Lobster with Arugula, Fennel, Citrus, Tarragon and Avocado is served at Positano Coast for $13 as an appetizer and $24 as a main dish. 
This recipe makes two restaurant servings.

Orange Tarragon Sauce Ingredients: 
3 Tbsp shallots 
1/2 Tbsp garlic 
5 sprigs tarragon 
1 cup white wine 
2 Tbsp sugar 
1 pinch saffron 
3 naval oranges, juiced 
1/2 lemon, juiced 
3 Tbsp oil 
1/2 Tbsp olive oil 
1 Tbsp butter

Avocado Salad Ingredients:
1 avocado, diced 
1/2 Tbsp shallots 
2 Tbsp olive oil 
Sherry vinegar, to taste 
Salt & pepper, to taste 
Tabasco, to taste

Chilled Lobster Salad Ingredients: 
1 lobster tail (in shell, blanched, 1 lb) 
2 lobster claws & knuckle (blanched, out of shell, total of 6 oz)
2 cups arugula, baby 
1 cup fennel, shaved 
Optional garnishes: 5 naval orange segments, fried tarragon leaves, fried lobster heads, basil oil

Salad Steal This Recipe® Step-by-Step Instructions for the Lobster Salad:
Season the arugula and fennel with some of the *Orange Tarragon Sauce. 
Season the lobster in the same manner. 
Combine the lobster, **Avocado Puree, arugula and fennel on a serving platter. 
Optional: Garnish with fried tarragon leaves, naval orange segments, basil oil and the fried lobster heads.

Steal This Recipe® Step-by-Step Instructions for the Orange Tarragon Sauce:
Begin by sweating the shallots and garlic in the oils and butter. 
When the shallots and garlic are very soft, add the tarragon sprigs. 
Deglaze with white wine, reduce by half. 
Add the sugar and both the lemon and orange juices. 
Let the sauce thicken and add the saffron. 
Allow the sauce to cool.

Steal This Recipe® Step-by-Step Instructions for the Avocado Salad: 
Mix the shallots, oil, vinegar and Tabasco in a mixing bowl. 
Toss the avocado into the mixture and then add salt and pepper.