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Thai Marinated Lobster With Avocado and Hearts of Palm Recipe

Thai Marinated Lobster With Avocado and Hearts of Palm Recipe

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Thai Marinated Lobster With Avocado and Hearts of Palm

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Ingredients:

Serving

1/4 cup champagne vinegar
1/4 cup rice wine vinegar
1 tbsp mirin
1/4 cup granulated sugar
1/4 inch piece gingerroot, smashed
1/4 small fresh red chili pepper
1 inch piece hearts of palm , outer layer removed, sliced into thin rounds and rinsed (you can use fresh or canned)
2 (1 1/4 lb) lobsters, cooked
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 tbsp shallot, minced
1/2 tsp garlic, minced
2 tbsp lime juice
1 tbsp lemon juice
2 tbsp fish sauce
1 tbsp honey
2 tbsp vegetable oil
1 avocado, pitted and skinned
2 tbsp lime juice
1/4 tsp garlic, minced
1/4 tsp shallot, minced
1 dash hot sauce
salt
1 1/2 cups mangoes, sliced (you may substitute melon if preferred)
1/2 cup mango, finely diced (again , you may substitute melon)

Directions:

To make the hearts of palm, combine the vinegars, mirin, sugar, ginger and chili in a pot over high heat and bring to a boil.
Pour over the sliced hearts of palm while still hot.
Allow to cool and refrigerate until ready to use.
To make the lobster, separate each lobster into tails and claws, reserving the body for another use.
Peel off the shells, slice the meat into uniform pieces and refrigerate until ready to use.
Whisk together the basil, mint, cilantro, shallots, garlic, lime juice, lemon juice, fish sauce, honey and vegetable oil in a large bowl for the marinade.
Adjust the acidity, if necessary, with extra lime or lemon juice.
Add enough dressing to the lobster to moisten and flavour, and toss to combine.
Reserve the remaining dressing.
To make the avocado, combine the avocado, lime juice, garlic, shallots, hot sauce and salt in a bowl and mix with a fork until chunky.
To assemble, place a 3 ring mold in the middle of a serving plate.
Place a small spoonful of avocado on the bottom of the ring mold.
Place a layer of sliced mango or melon on top.
Place pieces of lobster on top of the mango and repeat until the lobster reaches the top of the ring mold.
Top with marinated hearts of palm and pull off the ring mold.
Sprinkle diced mango or melon around the lobster stack, drizzle over dressing, and serve.
Repeat with the remaining plates.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	317.21 Kcal (1328 kJ)
Calories from fat	99.81 Kcal
		% Daily Value*
Total Fat	11.09g	17%
Cholesterol	220.7mg	74%
Sodium	1212.45mg	51%
Potassium	656.41mg	14%
Total Carbs	25.02g	8%
Sugars	20.01g	80%
Dietary Fiber	3.58g	14%
Protein	30.4g	61%
Vitamin C	30.7mg	51%
Iron	0.5mg	3%
Calcium	163.4mg	16%

Amount Per 100 g
Calories	104.77 Kcal (439 kJ)
Calories from fat	32.97 Kcal
		% Daily Value*
Total Fat	3.66g	17%
Cholesterol	72.9mg	74%
Sodium	400.46mg	51%
Potassium	216.81mg	14%
Total Carbs	8.26g	8%
Sugars	6.61g	80%
Dietary Fiber	1.18g	14%
Protein	10.04g	61%
Vitamin C	10.1mg	51%
Iron	0.2mg	3%
Calcium	54mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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