Tuesday, February 3, 2009

Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing

Posted by manÜ

Cook Time: 50 min
Level: Intermediate
Yield: 6 servings

1 1/2 cups chopped onions
3/4 cup chopped carrots

3/4 cups chopped celery

4 cloves garlic, smashed

3 bay leaves

1 cup distilled white vinegar

3 lemons, quartered and juiced

3/4 cup salt

2 tablespoons cayenne pepper

2 (1 1/4-pound) lobsters
8 cups mache or a chiffonade of mixed greens
Cilantro-Avocado Dressing, recipe follows
1 1/2 cups halved teardrop tomatoes

1 1/2 cups diced hearts of palm

1 1/2 cups orange segments, white pith removed
Fresh cilantro sprigs, for garnish

Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper. Bring the pot to a boil and allow to cook for 15 to 20 minutes. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes. Immediately immerse in ice water to halt the cooking. Once the lobsters have cooled, remove from the water and set aside.

Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat. Chop the lobster into 1/2-inch pieces, and set aside. Place a sixth of the greens into each of 6 large chilled martini glasses. Drizzle a little of the dressing over the greens. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs. Serve immediately.

Cilantro-Avocado Dressing:
1 ripe avocado, diced
2/3 cup mayonnaise, preferably homemade

1/2 cup packed cilantro leaves, blanched and drained

1 1/2 tablespoons orange juice

1/2 lime, zested

1 to 2 limes, juiced (4 to 5 tablespoons)

1/2 teaspoon salt
1/4 teaspoon white pepper

1/4 teaspoon green hot sauce, or to taste

Combine all ingredients in a food processor and process until smooth.

Yield: about 2 cups

Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!

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Recipe courtesy Emeril Lagasse, 2006 at foodnetwork.com

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