CHEF: Abraham Salum at Salum
1. Cucumber vichyssoise: It starts as a regular leek and potato soup, and chef Salum adds fresh spinach to give it a nice green color. When chilled, the soup is puréed with cucumber, and a touch of sour cream is added for a tangy flavor and a little richness.
2. Cold poached lobster tail: Simply seasoned with salt and pepper, the lobster is slowly poached in clarified butter until done. The butter accentuates the fresh flavor of the lobster, and it is complemented by the lemon on the potatoes and the cucumber in the vichyssoise.
3. Lemon potato salad: Oven-roasted new potatoes are sautéed with shallots, garlic, lemon zest, and a touch of lemon oil.
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