Thai Marinated Lobster With Avocado and Hearts of Palm
Ready In: 25 mins
Serves: 4-6
Ingredients
Hearts of Palm
- 1⁄4 cup champagne vinegar
- 1⁄4 cup rice wine vinegar
- 1 tablespoon 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)
Lobster and Dressing
- 2 (1 1/4lb) lobsters, cooked
- 1⁄4 cup fresh basil, chopped
- 1⁄4 cup fresh cilantro, chopped
- 1 tablespoon shallot, minced
- 1⁄2 teaspoon garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 2 tablespoons vegetable oil
Avocado
- 1 avocado, pitted and skinned
- 2 tablespoons lime juice
- 1⁄4 teaspoon garlic, minced
- 1⁄4 teaspoon shallot, minced
- 1 dash hot sauce
- salt
Melon or Mango
- 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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