Coconut Poached Lobster, Peach, Avocado, Pluot, Ginger Oil
When I feel the need to spoil myself, I start thinking about ribeye, lobster, and/or an amazing bottle of wine.
I had the Sunday blues recently and decided lobster could be an effective, if not temporary, cure. I wanted a rich lobster experience, but I also wanted to weave in the summer fruits I've been focusing on lately. I prepared the lobster in a style that I've outlined for you before on this site. I briefly boiled the lobster, removed it from the shells, then poached it in coconut milk. The richness and flavor of the coconut permeates the lobster meat, yet it does not overwhelm the lobster at all. I chose to perch the lobster on layers of raw peach, avocado and pluot (a plum/apricot hybrid). I gave each layer of fruit a splash of the coconut poaching liquid, a squeeze of lemon and a touch of salt and pepper. I finished the lobster salad with another spoonful of the coconut poaching liquid, a squeeze of lemon, then garnished the plate with a ginger oil I made a while ago.
Lobster can be a chore to prepare, but with minimal effort needed for the accompaniments, this dish made my Sunday blues disappear pretty quickly.
Your blog is "food porn" at its best!
Posted by: Ulla | August 23, 2006 at 10:44 AM
jeez. not fair, man.
Posted by: mike | August 25, 2006 at 12:37 AM