Thai Marinated Lobster
Chef Doug Keane at Cyrus was kind enough to share this recipe which former Cyrus Sommelier Jim Rollston had paired with our Pinot Gris at the 2 Michelin star restaurant in Healdsburg, CA. Several people who dined at the restaurant wrote to us saying what a fabulous pairing this was!
Directions
FOR LOBSTER
1 1/4 lb. lobster, live
FOR MARINADE
1 bunch basil, chopped
1 bunch mint, chopped
1 bunch cilantro, chopped
1 shallot, minced
1/2 garlic, minced
2 limes, juiced
1 lemon, juiced
1/2 c. fish sauce
1/4 c. honey
1/3 c. corn oil
FOR AVOCADO
1 avocado, pitted and skinned
1 lime, juiced
1/4 tsp. garlic, minced
1/4 shallot, minced
1 dash hot sauce
Salt, to taste
FOR HEARTS OF PALM
1 inch hearts of palm, outer layer removed, sliced thinly into rounds
1 c. champagne vinegar
1 c. rice wine vinegar
1/4 c. mirin
1 c. sugar
1 inch piece ginger, smashed
1 Hunan chili, sliced in half
MELON/MANGO GARNISH
1 melon or mango, peeled and sliced
FOR THE LOBSTER:
Separate lobster into tail and claws (reserve body for stock if desired but not for this dish). In a salted boiling pot of water, add lobster claws and tail. Cook tail for 8 minutes and claws for 10 minutes. Immediately plunge into an ice bath and cool for fifteen minutes. Peel off shells and rinse in a lightly salted water and dry. Slice meat into uniform pieces and refrigerate until ready to use.
FOR THE MARINADE:
Mix the 10 marinade ingredients well in a large bowl with a whisk. Adjust acid level if necessary with extra lime or lemon.
FOR THE HEARTS OF PALM:
Bring all 6 ingredients, except hearts of palm, to a boil and then strain through a fine mesh strainer. Then pour over sliced hearts of palm while still hot. Allow to cool and refrigerate until ready to use.
MELON OR MANGO GARNISH:
1 small melon or mango peeled and sliced into small rounds and some sliced in small dice for garnish.
TO ASSEMBLE:
Line up six 1 ½ to 2 inch ringmolds in the middle of plate. Place a small spoonful of avocado on the bottom. Place a round slice of mango or melon on top. Place slices of lobster on top of melon or mango and layer until the lobster reaches the top of the ringmold. Dress top of lobster with a good amount of marinade dressing (make sure to mix well before using). Place dice cuts of fruit around outside of ringmold and dress with more marinade. Place marinated hearts of palm on top and pull off ringmold and serve.