Lobster Salad

Lobster salad is a fickle preparation.  The idea that the lobster should be dressed a certain way or contain specific ingredients often leads to flops and failures.  In a recent dish we made lobster cubes which we paired with compressed spinach, grated almonds, and a grapefruit-yogurt consomme.  The flavors were delicate and the lobster stood out.  Unfortunately the accompaniments were so subtle that they just could not balance the strong briny flavor of the crustacean and were themselves completely washed out.  The dish contained wonderful flavors and textures yet the lack of harmony between the elements emphasized the inherent disconnect in the dish.

Upon further examination the lobster cubes do have a place in our kitchen, just not in this particular composition.  The grapefruit-yogurt consomme is now a staple.  It is tangy, sweet, spicy, slightly bitter, rich, and still light on the palate. With the warm weather beginning to make its presence known it will be invaluable for future dishes.