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1
Lobster: Combine all ingredients for court bouillon.
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2
Bring to boil.
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3
Add lobsters and cook for 12 minutes.
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4
Remove lobsters from stock and place them in a large bowl of ice water to cool down quickly.
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5
Once cool, clean lobsters by cracking the claws and removing meat.
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6
Twist tail to separate from head, and with scissors, cut shell down the middle.
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7
Remove the meat whole.
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8
Slice 1/4-inch thick medallions, slicing against the grain of the tail.
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9
Each portion should be 1 claw and 4 medallions.
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10
Salad: In a saucepot, bring water and sugar slowly to a boil, and dissolve sugar.
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11
Add cloves and cinnamon.
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12
Boil 2 minutes.
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13
Slice two peaches into sections and place into hot poaching syrup, reserving third peach.
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14
Remove from heat and allow to steep for approximately 5 minutes or until tender.
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15
Drain well.
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16
Combine sliced peaches and lettuce in a mixing bowl.
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17
Dice remaining peach and reserve.
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18
Place shallots, garlic and vinegar in a small mixing bowl and slowly whisk in olive oil.
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19
Adjust seasoning to taste.
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20
Place cream in a bowl and beat with electric mixer.
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21
Slowly add cinnamon.
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22
Continue beating until stiff.
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23
Add lobster and shallot-dressing to the lettuce and peaches.
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24
Gently toss together.
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25
Divide into four portions and place in the center of the plate.
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26
Spoon the cinnamon cream on top of salad or on the side and garnish with diced peaches.
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27
Drizzle any extra vinaigrette on or around salad if desired.
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28
Serve cold.
