July 15-31, 2008

FROM THE GARDEN

Fried Green Tomatoes with Lobster Salad
Serves 4

Fried Tomatoes

• 4-6 green tomatoes, sliced 1/2 inch thick
• salt and pepper
• cornmeal
• vegetable oil

Slice tomatoes into half-inch slices, salt and pepper both sides. Press into cornmeal.

Heat oil in a large sauté pan. Place tomatoes in hot oil. Cook until golden, flip over and cook on other side.

Remove from sauté pan and hold on sheet pan in warm oven until ready to serve.

Lobster Salad

• 4 1 1/2 lb lobsters, cooked
• 1/4 cup shallots, chopped
• 2 large lemons juiced
• 1/3 cup mayonnaise
• 3 Tbsp fresh tarragon, chopped
• 2 Tbsp fresh parsley, chopped

Remove lobster from shell. Cut meat into half-inch pieces.

In a bowl, combine chopped shallots, lemon juice and half-teaspoon of sea salt.

Whisk mayonnaise, tarragon, parsley and quarter-teaspoon fresh black pepper into shallot and lemon mixture. Add lobster meat and gently fold into mixture.

Serving suggestion: place two fried tomatoes in the center of a large plate, slightly overlapping. Spoon lobster salad mixture over top.

Chilled Spicy Two-Tomato Soup with Horseradish Crème Fraiche
Serves 4

Soup

• 4 yellow tomatoes
• 4 red tomatoes
• 6 Tbsp olive oil
• 1 Serrano chili, halved and seeded
• 3 cup water
• 1 tsp sherry vinegar
• 1 tsp grated fresh ginger