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Recipe Detail Page
Thai Marinated Lobster with Avocado and Hearts of Palm
Early Summer 2008
A light, herbal way to serve lobster as an appetizer. If you have the lobster cooked for you, ask for it to be cooked for 8 minutes, instead of the usual 10 minutes.
Serves 4 to 6 people
Hearts of Palm
¼ cup (50 mL) Champagne vinegar
¼ cup (50 mL) rice wine vinegar
1 tbsp (15 mL) mirin
¼ cup (50 mL) sugar
¼ inch (5 mm) piece of ginger, smashed
¼ small fresh red chili
One 1-inch (2.5-cm) piece of fresh or canned hearts of palm, outer layer removed, sliced into thin rounds, rinsed
Lobster and Dressing
Two 1¼ lb (625 g) cooked lobsters
¼ cup (50 mL) chopped fresh basil
¼ cup (50 mL) chopped fresh mint
¼ cup (50 mL) chopped fresh cilantro
1 tbsp (15 mL) minced shallot
½ tsp (2 mL) minced garlic
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) lemon juice
2 tbsp (25 mL) fish sauce
1 tbsp (15 mL) honey
2 tbsp (25 mL) vegetable oil
Avocado
1 avocado, pitted and skinned
2 tbsp (25 mL) lime juice
¼ tsp (1 mL) minced garlic
¼ tsp (1 mL) minced shallot
1 dash hot sauce
Salt to taste
Melon or Mango
1½ cups (375 mL) sliced melon or mango
½ cup (125 mL) finely diced melon or mango
1. Combine Champagne vinegar, rice wine vinegar, mirin, sugar, ginger and chili in a pot over high heat and bring to boil. Pour over sliced hearts of palm while still hot. Allow to cool and refrigerate until ready to use.
2. Separate each lobster into tail and claws, reserving body for another use. Peel off shells, slice meat into uniform pieces and refrigerate until ready to use.
3. Whisk together basil, mint, cilantro, shallots, garlic, lime juice, lemon juice, fish sauce, honey and vegetable oil in a large bowl for the marinade. Adjust acidity, if necessary, with extra lime or lemon juice. Add enough dressing to lobster to moisten and flavour, and toss to combine, reserve remaining dressing.
4. Combine avocado, lime juice, garlic, shallots, hot sauce and salt to a bowl and mix with a fork until chunky.
5. To assemble: Place a 3-inch (8-cm) 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 slices of lobster on top of melon or mango, and repeat until the lobster reaches the top of the ring mold. Top with marinated hearts of palm and pull off ring mold. Sprinkle diced mango or melon around the lobster stack, drizzle over dressing, and serve. Repeat with remaining plates.
Serves 4 to 6 people
