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Blythe Danner's Two Course Lobster Papaya Salad

Source of Recipe

Blythe Danner from TV Guide


Recipe Introduction

"TV GUIDE interviewed "Presidio Med" star Blythe Danner and her husband Bruce Paltrow in July 2002, only a few weeks before Paltrow's sudden death. The two dished on their famous children and their fave family recipes.""[My children] have both flown the coop," said Danner. But Academy Award-winning daughter Gwyneth Paltrow and producer-director son Jake can be tempted back to the family table with producer-director dad Bruce Paltrow's lobster, papaya and avocado salad. "I steam them," said Paltrow, "smear the tails with basil butter. Then, when guests come, I put mesquite on [the] fire and the lobster poaches over mesquite in the basil butter. [Then] I take sweet onions, tomato, papaya or mango, basil, vinaigrette and all the meat from the lobster claws is in the centre." — Barbara Binstein

List of Ingredients

4 live lobsters (each 1 1/4 to 1 1/2 lb/625 to 750 g) 4
4 to 6 cups water 1 to 1.5 L
1 tbsp salt 15 mL

Basil Butter:
1/3 cup butter, soft 75 mL
1 tbsp fresh basil, chopped 15 mL

Salad :
6 to 8 cups mixed salad greens 1.5 to 2 L
1/2 cup sweet onion, Vidalia or Spanish, sliced 125 mL
2 tomatoes, cut into wedges
1 papaya or mango,seeded, peeled and sliced
1 ripe avocado, seeded, peeled and sliced
1/4 cup fresh basil, coarsely chopped 50 mL

Mango Vinaigrette:
3/4 cup corn or canola oil 175 mL
1/4 cup cider vinegar 50 mL
2 tsp Dijon mustard 10 mL
1 to 2 tbsp mango chutney 15 to 25 mL
1 clove garlic, minced



Recipe

To prepare lobsters: Fill a large, deep pot with about 2 inches (5 cm) of water and add about 1 tbsp/15 mL salt. Cover and bring to a boil. Add the lobsters and cover; steam for 5 minutes. Remove lobsters from the pot and, using rubber gloves, remove the claws from each lobster. Return claws to the pot of boiling water; cover and steam for an additional 6 minutes.

Remove claws from the pot and, when cool, remove meat; cover and refrigerate until ready to serve with salad. Separate the tails from the lobsters and discard the remaining shells. Cut lobster tails in half and spread cut surfaces with the basil butter (blend the chopped basil into the soft butter). Cover and refrigerate until ready to barbecue.


Salad: In a large bowl, mix together salad greens, onion, tomatoes, papaya, avocado and basil. Refrigerate until ready to serve. Right before serving, toss with just enough dressing to moisten. Garnish with lobster meat and claws.

Mango Vinaigrette: Using a blender or food processor, mix together corn oil, vinegar, mustard, chutney and garlic; blend until creamy and smooth. Makes 1 cup/250 mL.

Lobster tails: Cook the lobster tails, shell-side down, over hot coals or on HIGH setting for 5 to 6 minutes or until butter melts and the meat pulls away from the shell. Do not overcook. Serve with salad.

Makes 4 servings.