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1
In a large, 2-gallon stockpot filled with 1 1/2 gallons of water, place the onion, carrot, celery, bay leaves, lemon juice and rind, peppercorns, and salt.
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2
Bring the pot to a boil and cook for 15 minutes.
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3
Place the lobster tails in the water and cook for 3 1/2 to 4 minutes.
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4
Remove the lobsters from the boiling water and cool in an ice bath immediately.
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5
Once the lobsters are cool enough to handle, remove the tails from the shells and use a chef's knife to cut the tails in half lengthwise.
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6
To prepare the salsify, wear rubber gloves.
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7
(Salsify releases a milky sap when peeled.)
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8
Using a vegetable peeler, peel the salsify.
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9
Use a sharp paring knife to trim the ends.
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10
Cut the salsify into 2-inch lengths and place in a non-reactive bowl with 4 cups of cold water and the white vinegar.
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11
In a medium saucepan, combine the milk, water, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.
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12
Place the salsify pieces in the pan and bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
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13
Remove from the liquid and set aside to cool.
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14
Once cool enough to handle, sprinkle the salsify with the cornstarch.
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15
Shake to release any excess cornstarch.
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16
Heat a large saute pan over medium-high heat and add 1 tablespoon of the olive oil to the pan.
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17
Once the oil is hot, place the salsify in the pan and sear for 1 minute.
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18
Add 2 tablespoons of the butter to the pan and turn the salsify over on to the other side.
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19
Continue to sear the salsify, turning occasionally, until all sides are evenly browned.
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20
Add the chervil leaves and toss until coated.
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21
Remove the pan from the heat and set aside until ready to serve.
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22
Place a 10-inch saute pan over medium-high heat and add the remaining tablespoon of olive oil to the pan.
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23
Once the oil is hot, place the lobster tails, cut-side down in the pan and sear for 2 minutes.
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24
Add the remainding two tablespoons of butter to the pan and continue to sear the lobster for another 2 minutes.
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25
Turn the lobsters and cook for 30 seconds on the other side.
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26
Remove from the pan and set aside.
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27
Assemble plates by dividing the salsify evenly among 4 plates.
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28
Top each portion of salsify with one piece of lobster tail.
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29
In a small mixing bowl, gently toss the mache with the extra-virgin olive oil and remaining salt and pepper.
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30
Place 1/2 cup of the mache on top of each lobster tail and serve immediately.
