BUTTER POACHED LOBSTER WITH ISRAELI COUSCOUS (serves 2)
Bill Zimmer, Executive Chef, Edgewater Beach Hotel Naples
Ingredients
1 1 ¼ Maine lobster or 2 Florida spiny lobsters
4 gallons of water
2 cups of dry white Israeli couscous
1 bunch of fresh tarragon
1 yellow tomato
1 pond of butter
4 oz of baby arugula
6 cherry tomatoes
4 sprigs of asparagus
Salt
Pepper
1 bulb Fresh Garlic
Olive oil
1 lemon
Lemon zest
Procedure
Add 2 gallons of water to a stock pot, bring to a hard boil. Place whole lobster in a deep pan, if you’re using spiny lobster place just the tails. Add the boiled water and cover, while that is cooking add the rest of the water to a small pot, add salt. Bring to a boil and blanch the asparagus for 1 minute take out of the water and cool. Add the cous cous to the water and cook until tender for about 7-8 minutes, when done place in cooler to chill. While that is cooking mince the garlic and mix with the cherry tomatoes, olive oil, salt and pepper. Roast for 5 minutes, cool.
Slice the yellow tomato as thin as you can, lay on plate in a circle, season with salt, pepper, and olive oil. Melt butter in a small pot, pull the lobster meat out of the shells, and add to the melted butter. Place the chilled cous cous in a bowl and then add the tarragon, lemon juice, lemon zest, salt and pepper, take the lobster out of the butter and mix some meat in saving the claw meat for garnish. Mix in a little arugula that place on top of the yellow tomato. Lay the asparagus on the plate and place the cherry tomatoes around the asparagus.
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Summer Vegetable Salad with Plantain Crusted Fish (continued)
Procedure
1. Grill corn and set aside.
2. Score fish skin.
3. Coat in ground plantain chips with annatto, lime zest and chipotle powder.
4. Fry skin side down till crisp.
5. Turn and finish in oven for a few minutes.
6. Remove niblets from corn with sharp blade.
7. Massage kale and toss with corn.
8. Dress with lime juice, a little more olive oil, salt + pepper.
9. Create salsa topping with chopped tomatoes, cilantro, jalapeño, sweet pepper, olives, scallion and lime juice.
10. Toast soft corn taco shells.
11. Layer fish over salad, add salsa and top with sour cream.
12. Garnish with lime wedge and taco shells