Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.

Features

• Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
• Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
• Oversized handles provide even weight distribution and a secure grip
• Ergonomic composite knobs are heat resistant to 500°F
• Built-in lid stabilizers provide a secure, no-slide fit
• The lightest weight per quart of any premium cast iron cookware available
• Dimensions: 11.5-in diameter x 7.5-in high
• Capacity: 7.25 qt.
• Compatible with Electric, Ceramic, Halogen, Induction, Oven & Stovetop cooking units
• Dishwasher safe
• Lifetime warranty
• Made in France

Recipe

LOBSTER, MELON, MANGO AND AVOCADO SALAD WITH AGED BALSAMIC AND HONEY VINAIGRETTE

INGREDIENTS Lobsters 4 vanilla beans, split lengthwise 4 2-pound whole live lobsters   Salad 1 vanilla bean, split lengthwise and seeds removed 2 tablespoons aged balsamic vinegar 1 tablespoon honey 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice Salt Freshly ground white pepper 1/2 cantaloupe, seeded 1 mango, pitted 1 papaya, halved and seeded 1 large avocado, halved and pitted 2 cups mixed baby greens

INSTRUCTIONS

For the lobsters:

Fill a large pot with salted water. Add the seeds from the vanilla beans, and then add the bean pods. Bring the water to a boil. Working with one lobster at a time, submerge the lobsters headfirst into the boiling water, and cook until the shells are bright red and the meat is opaque, about 5-6 minutes. Using tongs, transfer the lobsters to a large bowl filled with ice water and cool. Remove the meat from the tails and claws. Cover and refrigerate until cold.

For the salad:

Whisk the vanilla bean seeds, balsamic vinegar and honey in a large bowl to blend. Gradually add the oil, whisking until the vinaigrette is well blended. Add the lemon juice and season to taste with salt and white pepper.

Using a melon baller, scoop out the flesh from the cantaloupe, mango, papaya and avocado to form small balls.

Toss the mixed baby greens in a large bowl with enough vinaigrette to coat, about 2 tablespoons. Mound the greens on 4 large plates. Cut the lobster tails lengthwise in half. Toss the lobster tails and claw meat in the same large bowl with enough vinaigrette to coat. Arrange 2 claw meat pieces and 2 lobster halves around the claw meat pieces, dividing equally. Arrange the fruit around the greens, drizzle with a little more vinaigrette and serve immediately.

DO AHEAD: The lobsters and vinaigrette can be prepared up to 8 hours ahead. Keep the lobsters refrigerated. Cover and refrigerate the vinaigrette. Bring it to room temperature and whisk before using. All of the fruit, except for the avocado, can be prepared up to 2 hours ahead (prepare the avocado just before serving to prevent it from browning). Cover the fruit separately and refrigerate.

Recipe Notes

Chef Ludo Lefebvre likes to flavor his lobsters with vanilla beans, but you could also use bay leaves, thyme or your favorite seafood seasoning for this deliciously different salad.

(Recipe courtesy of Chef Ludo Lefebvre)

(Photography courtesy of Chloe Crespi)