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Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing (Emeril Lagasse) Recipe

Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing (Emeril Lagasse) Recipe

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Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing (Emeril Lagasse)

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Ingredients:

Serving

1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cups chopped celery
4 cloves garlic , smashed
3 bay leaves
1 cup distilled white vinegar
3 lemons, quartered and juiced
3/4 cup salt
2 tbsp cayenne pepper
2 (1 1/4-lb) lobsters
8 cups mache or a chiffonade of mixed greens
cilantro-avocado dressing , recipe follows
1 1/2 cups halved teardrop tomatoes
1 1/2 cups diced hearts of palm
1 1/2 cups orange segments , white pith removed
fresh cilantro sprigs, for garnish
1 ripe avocado, diced
2/3 cup mayonnaise, preferably homemade
1/2 cup packed cilantro leaves, blanched and drained
1 1/2 tbsp orange juice
1/2 lime , zested
1 to 2 limes, juiced (4 to 5 tbsp)
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp green hot sauce , or to taste

Directions:

Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper. Bring the pot to a boil and allow to cook for 15 to 20 minutes. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes. Immediately immerse in ice water to halt the cooking. Once the lobsters have cooled, remove from the water and set aside.
Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat. Chop the lobster into 1/2-inch pieces, and set aside. Place a sixth of the greens into each of 6 large chilled martini glasses. Drizzle a little of the dressing over the greens. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs. Serve immediately.
Cilantro-Avocado Dressing:
Combine all ingredients in a food processor and process until smooth.
Yield: about 2 cups
Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	594.26 Kcal (2488 kJ)
Calories from fat	227.63 Kcal
		% Daily Value*
Total Fat	25.29g	39%
Cholesterol	202.3mg	67%
Sodium	15267.86mg	636%
Potassium	1797.6mg	38%
Total Carbs	58.55g	20%
Sugars	27.49g	110%
Dietary Fiber	14.96g	60%
Protein	37.86g	76%
Vitamin C	215.1mg	358%
Vitamin A	7.6mg	254%
Iron	13.3mg	74%
Calcium	418.4mg	42%

Amount Per 100 g
Calories	70.47 Kcal (295 kJ)
Calories from fat	26.99 Kcal
		% Daily Value*
Total Fat	3g	39%
Cholesterol	23.99mg	67%
Sodium	1810.57mg	636%
Potassium	213.17mg	38%
Total Carbs	6.94g	20%
Sugars	3.26g	110%
Dietary Fiber	1.77g	60%
Protein	4.49g	76%
Vitamin C	25.5mg	358%
Vitamin A	0.9mg	254%
Iron	1.6mg	74%
Calcium	49.6mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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