Smoked Lobster And Mirliton Parfaits Recipe - Cooking Index
Smoked Lobster And Mirliton Parfaits Recipe - Cooking Index
| 4 | Raw lobster tails - shell removed | |
| 3 tablespoons | 45ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 | Mirliton | |
| 1 cup | 237ml | Ravigote Sauce - (see recipe) |
| 2 cups | 474ml | Assorted baby lettuces |
| Drizzle of extra-virgin olive oil | ||
| 1 | Fresh Haas avocado - peeled, small diced | |
| 1/2 | Fresh lemon |
Prepare the smoker according to manufacturer's directions. Season the lobster meat with olive oil, salt and pepper. Place in the smoker and close the lid tightly. Smoke the lobster until the meat turns completely white and tail curls up tightly. Remove from the smoker and cool completely.
Using a vegetable peeler, remove the skin of the mirlitons. Split in half and remove the core. Slice mirlitons into thin slices. Then cut each slice into 1-inch matchsticks. Dice the lobster meat.
In a mixing bowl, toss the lobster meat and mirlitons with the Ravigote Sauce. Season with salt and pepper. Mix well.
In a small mixing bowl, toss the diced avocados with a squeeze of the lemon juice and salt.
To assemble, in a small mixing bowl, toss the greens with a drizzle of the oil. Season with salt and pepper. Place a small amount of the lobster mixture in the bottom of each parfait or wine glass. Place some of the greens over the lobster mixture. Continue layering until all of the lobster and greens are used. Have the final layer be the lobster mixture. Top each parfait with the diced avocados.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D26) - from the TV FOOD - NETWORK
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