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Poached Lobster and Avocado Salad with Coconut and Lemon Grass Reduction, Citrus Salsa, and Grilled Croutons


    Nothing rejuvenates the senses like a serving of citrus redolent with the colours and scents of summer. Layered with the flavours of lemon grass and coconut and the soft textures of lobster and avocado, this starter, though cold, will banish the chill.


    Lobster and Avocado Salad

    12 oz (340 g) white onion, thinly sliced
    12 oz (340 g) button mushrooms, sliced
    2 Tbsp (30 mL) butter
    6 oz (170 g) poached lobster, diced medium
    3 avocados, diced small
    6 Tbsp (90 mL) mayonnaise
    Lime juice, to taste
    Sea salt and fresh pepper

    Over medium heat, braise onions and mushrooms in butter until soft but without colouring; drain and reserve. Place diced lobster and avocado in bowl and mix lightly with mayonnaise, lime juice, and braised onions and mushrooms. Add salt and pepper to taste.

    Citrus Salsa

    6 Tbsp (90 mL) orange and grapefruit segments
    2 Tbsp (30 mL) pineapple, diced
    2 Tbsp (30 mL) red bell pepper, finely diced
    2 Tbsp (30 mL) red onion, diced
    1 Tbsp (15 mL) honey
    Pinch cilantro, finely chopped, to taste
    Chili flakes, to taste
    Sea salt and fresh pepper, to taste

    Mix all ingredients together and reserve.

    Coconut and Lemongrass Reduction

    1 Tbsp (15 mL) garlic, chopped
    1 Tbsp (15 mL) shallots, chopped
    4 lemon grass sticks, whites only, finely chopped
    1 cup (250 mL) whipping cream (35 percent)
    1 Tbsp (15 mL) lemon zest
    1/2 cup (125 mL) coconut milk
    Sea salt and fresh pepper, to taste

    Sweat garlic and shallots over medium-high heat for 4 minutes. Add lemon grass to release oils, and stir for 1 minute before adding cream and lemon zest. Bring to boil and reduce mixture by half before adding coconut milk and seasoning.

    Grilled Croutons

    1/2 French baguette, cut into strips 1/2 x 4 in (1 x 10 cm) long
    Olive oil
    Sea salt and fresh pepper

    Drizzle baguette strips with olive oil and season to taste before either grilling or baking to desired doneness.

    To serve: Spoon a serving of the lobster and avocado salad onto each plate, topping with citrus salsa, and drizzling with coconut and lemon grass reduction. Arrange croutons in strips alongside.

    Serves 6.

    source: "A taste of Eden", from alive #317, March 2009


    Poached Lobster and Avocado Salad with Coconut and Lemon Grass Reduction, Citrus Salsa, and Grilled Croutons




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