Recipe for La Cachette Lobster Salad 
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Yield:
6
Ingredients:
Amount Ingredient
SAFFRON MAYONNAISE ----------------
3/4 tsp saffron threads
6 tbl water
1/4 tsp dried red pepper flakes - (to 1/2 tspn)
1/2 tbl mayonnaise
1/2 tsp chopped garlic
----------------- WHITE TRUFFLE OIL DRESSING ----------------
2 tbl Dijon mustard
5 tbl Sherry vinegar
Salt to taste
Freshly-ground black pepper to taste
6 tbl olive oil
2 tbl white truffle oil
----------------- SALAD ----------------
2 x artichokes
12 x asparagus spears peeled
Water as needed
1/4 lb haricots verts
1/4 cup oil
1 x carrot thinly sliced
6 x live lobsters - (1 lb ea)
Salt to taste
3 tbl fresh corn kernels
1/2 x cucumber peeled, diced
2 x shallots chopped
1 tbl chopped red onion
4 tbl chopped chives
1 tbl lemon juice
1 x pitted avocado pitted, and
cut into 6 wedges
Instructions:
Instructions: For the saffron mayonnaise, combine saffron with water and red pepper flakes in saucepan. Cook over medium-high heat, stirring, until reduced to 1 to 2 teaspoons, about 3 minutes. Cool. Combine saffron mixture with mayonnaise and garlic. Set aside.

For the white truffle oil dressing (which is optional), combine mustard and vinegar with salt and pepper to taste. Whisk in olive oil and truffle oil, blending well. Set aside.

For the salad, place artichokes upright in steamer and steam until tender and outer leaves pull away easily, 35 to 45 minutes. When cool enough to handle, remove leaves, scrape away chokes and cut hearts into small pieces. Set hearts aside. (Save leaves for another use, if desired.)

Microwave asparagus in a covered dish with a little water until tender, 2 minutes. Set aside.

Microwave haricots verts in a covered dish with a little water until tender, about 2 minutes. Cut asparagus and haricots verts into small pieces. Set aside.

Heat oil over medium-high heat and add carrot. Cook until lightly browned, 1 to 2 minutes. Drain on paper towels and set aside.

Bring large pot of salted water to boil. Submerge 2 lobsters and cook 3 1/2 minutes, then plunge into ice water to stop cooking. Repeat in batches with remaining lobsters. When cool enough to handle, remove lobster meat from shell by cracking shells with nutcracker or meat mallet and carefully removing meat. Set aside.

Combine corn, asparagus, haricots verts, cucumber, shallots, onion and chives with lemon juice and Saffron Mayonnaise in large bowl. Divide vegetable mixture evenly and mold with 3-inch ring mold into ring in center of each of 6 plates. Thinly slice avocado wedges and fan around half of each plate. Garnish with fried carrot and sprouts.

Place lobster meat and artichoke hearts in baking pan and heat at 325 degrees until warm, 3 to 4 minutes. Place lobster on top of vegetable mixture. Place artichoke hearts around other half of each plate. Sprinkle salads with Truffle Oil Dressing, if using.

This recipe yields 6 servings.

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