Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
Directions:
1. 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.
2. 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.
3. Cilantro-Avocado Dressing:
4. Combine all ingredients in a food processor and process until smooth.
5. Yield: about 2 cups
6. Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!
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