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Restaurants›Restaurant e18hteen›Lobster Veracruzana Recipe

Lobster Veracruzana Recipe

Inspired by Restaurant e18hteen

Time1h

Serves4

CHILI GLAZED LOBSTER, VERACRUZANA BISQUE, SPAGHETTINI, ASPARAGUS BUNDLE, AMARANTH, PARSLEY OIL

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Ingredients

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Lobster

4 pieces Lobster tails

2 tbs Chili paste

2 tbs olive oil

2 tsp Garlic, minced

Veracruzana Bisque

1 medium Onion, chopped

3 medium Tomatoes, diced

4 cups fish stock

1 cup Cilantro, chopped

2 tbs ReaLime juice

Spaghettini

8 oz Spaghettini pasta

1 tbs Celtic sea salt

Asparagus Bundle

1 bunch Asparagus, trimmed

1 tbs olive oil

1 to taste Celtic salt and pepper

Garnish

1 cup Amaranth leaves

2 tbs Parsley oil

Method

Preparing the Lobster

Chili Glaze

In a bowl, mix chili paste, olive oil, and minced garlic. Brush the mixture over lobster tails and set aside.

Cooking the Lobster

Preheat the grill to medium-high heat. Grill the lobster tails for 5-7 minutes, basting with the chili glaze until cooked through. Set aside.

Making the Veracruzana Bisque

Sauté Base

In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add diced tomatoes and cook for another 5 minutes.

Combine Ingredients

Pour in fish stock and bring to a simmer. Add chopped cilantro and lime juice. Simmer for 15 minutes and then blend until smooth.

Cooking Spaghettini

Boil Pasta

In a large pot, bring salted water to a boil. Add spaghettini and cook according to package instructions until al dente. Drain and set aside.

Preparing Asparagus

Roasting Asparagus

Toss trimmed asparagus with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 10-12 minutes until tender.

Plating

Serve the Dish

On a plate, place the spaghettini. Top with Veracruzana bisque, followed by the grilled lobster tails, and arrange roasted asparagus. Garnish with amaranth leaves and drizzle with parsley oil.