The Dish: Top of the Hub -- Avocado and lobster salad parfait
The Dish Archive: The Dish: Top of the Hub -- Avocado and lobster salad parfait
The Chef: Mark Porcaro
INGREDIENTS: Lobster (serves 4)
2 pounds of fresh lobster meat, diced
4 ounces avocado salsa (see below)
1/2 ounce cream fraiche (readily available at places like Whole Foods, etc.)
1 tablespoon olive oil
- Boil a 1 pound lobster for 7 minutes. Cool in ice water. Break lobster meat out of shell and dice. Reserve lobster in refrigerator until ready to use.
INGREDIENTS: Avocado Salsa
2 ripe avocados, peeled and diced into 1/4 by 1/2 inch pieces
1/2 red onion, finely diced
1/3 cup chopped cilantro
1 jalapeno pepper, finely diced
1 tablespoon extra virgin olive oil
3 limes, juiced
salt and pepper, to taste
- In a medium bowl, mix all ingredients; toss well using a rubber spatula. Set aside.
Using a ring mold (2 1/2 inches by 2 inches), place avocado salsa in a one inch layer on the bottom of the mold. Place diced lobster meat on top of the avocado salsa and press down slightly. Using a flat metal spatula, add a layer of the cream fraiche on top of the lobster. Gently remove the ring mold. Use orange segments with tarragon and olive oil to garnish the plate.
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