Lobster, California Avocado & Aromatic Vegetables with Cilantro-Mint Vinaigrette
|3||mint stems, leaves only|
|3||cilantro stems, leaves only|
|2||tbsp olive oil|
|3||small navel oranges|
|As needed||salt & pepper as needed|
|As needed||micro cilantro for garnish|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Bring water in a medium saucepan to a boil. Cook the lobster tails for 4 1/2 minutes, then immediately shock in a bowl of ice water.
- For the vinaigrette, finely chop the mint and cilantro separately. Blend two tablespoons of the cilantro with the olive oil. Juice the two lines into a small bowl, and mix in the cilantro oil and the remaining chopped cilantro and mint. Season with salt and pepper to taste.
- In a small saucepan, boil water. Dice the fennel and celery and blanch for five seconds. Shock in a bowl of ice water.
- Dice the avocado into 1/4” cubes. Add the celery and fennel, along with a little of the vinaigrette. Season with salt and pepper to taste.
- Cut the peel off the oranges so there is no white pith remaining. With a sharp knife, cut out the orange segments by removing the fruit from flesh. Cut each section in half.
- Warm up the lobster gently in a small saucepan.
- Place a 3”-4” diameter ring on top of a plate. Place a layer of lobster within the ring and top with the avocado mix. Carefully remove the ring and top with the orange sections. Garnish with micro cilantro.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.