Cafe Ponte Lobster Salad
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
41
Spice
62
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
White Wine70 g
Ginger3 cloves
Garlic30 g
Olive Oil60 g
Mango (diced)60 g
Red Pepper (diced)230 g
Heavy Whipping Cream30 g
Cream Of CoconutDirections:
1
For the steamed lobster: Bring 12 cups water to a boil and then reduce to a simmer
2
Add the wine, ginger, garlic, lime and lime leaf and vanilla
3
Let infuse for 10 minutes
4
Coat the lobsters in the olive oil and season with the salt and cilantro
5
Place in a perforated pan and place over the top of the broth to steam
6
Steam, covered, until cooked through, 12 to 16 minutes
7
Chill, and then remove from the shell
8
For the lobster salad: Combine the lobster meat, mango, red pepper, cilantro, oranges and vinaigrette
9
Toss together, and then season with salt and black pepper, if needed
10
Reserve in the refrigerator until ready to serve
11
For the avocado salad: Mix together the avocado, pepper, olive oil, salt and lime juice
12
For the coconut foam: Whip the cream with a hand mixer until light and fluffy, then fold in the cream of coconut
13
Keep chilled until ready to serve
14
To serve, divide avocado salad between 2 glass bowls
15
Top with lobster salad, and then add the wontons
16
Add the coconut foam and garnish with coconut dust
17
Top with fresh coconut, if using, and lime wedges