Maine Lobster Recipe
Heirloom Cherry Tomato, Mango, Coconut Leche de Tigre
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Ingredients
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Lobster
Leche de Tigre
Salad
Method
Lobster Preparation
- 1
Cook the Lobster
In a large pot, bring the water to a boil. Add salt and the lobster tails. Cover and cook for about 8-10 minutes until the shells turn bright red and the meat is opaque.
- 2
Cool and Extract Meat
Remove the lobster tails from the pot and let them cool. Once cooled, carefully extract the meat from the shells and chop it into bite-sized pieces.
Leche de Tigre Preparation
- 3
Mix Ingredients
In a blender, combine the coconut milk, lime juice, minced ginger, minced garlic, chopped cilantro, and salt. Blend until smooth.
- 4
Taste and Adjust
Taste the leche de tigre and adjust seasoning with additional salt or lime juice as desired.
Salad Preparation
- 5
Combine Salad Ingredients
In a mixing bowl, combine the halved heirloom cherry tomatoes, diced mango, finely chopped red onion, and chopped basil.
- 6
Dress the Salad
Drizzle the olive oil over the salad mixture and season with salt and pepper to taste. Toss gently to combine.
Assembly
- 7
Plate the Dish
On a serving plate, arrange the salad mixture in the center. Top with the chopped lobster meat and drizzle the leche de tigre over the top.
- 8
Garnish and Serve
Garnish with additional cilantro or basil if desired. Serve immediately.
