CHEF LEE MORRIS / THE PALM RESTAURANT
Nova Scotia Lobster Salad
Cilantro Lime Dressing:
One and a half shallots, minced
2 oz lime juice (fresh squeezed is best)
1 oz honey
1.5 Tbsp fresh cilantro, finely chopped
1/2 cup blended oil
Kosher salt to taste
In a blender combine the shallots, lime juice, honey and cilantro. Blend until smooth. Add the oil slowly to make an emulsion. Add salt to taste. Serve at room temperature.
4 oz cooked lobster meat (claw and knuckle)-butter poached and diced
2 oz baby greens (mesclun)
5 pieces blanched asparagus - cut ends cut on a bias @ 5 inches in length
3 oz chopped tomatoes
1 Tbsp chopped onion (small diced)
½ avocado (med diced)
3 leaves of fresh cilantro
Fan out the asparagus on the plate. Toss baby greens, tomatoes, onions and avocado with 1 Tbsp of the cilantro vinaigrette and place over the asparagus. Toss lobster meat in 1 tsp of cilantro vinaigrette and place over top of the tomato, onion & avocado mixture. Garnish with 3 cilantro leaves
Instructions for blanching asparagus
Bring 2 quarts water to a boil; add a pinch of salt. Once water is Boiling add asparagus and boil 3-4 Minutes until just tender. Remove from water and transfer to ice/water bath to let cool completely.
Instructions for poaching the lobster
4 oz claw and knuckle lobster meat
½ lb of whole salted butter
Heat butter in saucepot slowly until it comes to a simmer. Place lobster meat in the butter and poach slowly, stirring consistently, about 4-5 minutes or until cooked through. Remove lobster and drain well, placing flat on sheet pan to cool. Cover and place in refrigerator until needed. Butter can be reserved for another use. ENJOY!