Lobster with Avocado and Tangy Honey Sauce
There’s a clear blending of Asian delicacy with Southwestern flare in this starter of lobster tails with a corn salsa and sweet-hot sauce. Overlapping slices of avocado form a band around the lobster and corn salsa. Note that the corn salsa and honey sauce could both appear with other dishes.
Ingredients
- Lobster Tails - four, 4-ounce
- Salt for sprinkling
- Tangy Honey Sauce
- Honey - 1/2 cup
- Hot Mustard - 1 tablespoon
- Fresh lemon juice - 1 tablespoon
- Olive Oil - 1 tablespoon
- Sugar - 1 teaspoon
- Corn Salsa
- Corn Kernels - 1/2 cup, cooked
- White Onion - 1/2 cup, finely diced
- Tomato - 1 large, peeled, seeded, and finely chopped
- Fresh Cilantro - 1/2 cup, chopped
- Fresh Jalapeno Chilies - 2, seeded and minced
- Fresh lemon juice - 1 tablespoon
- Salt to taste
- Garnish
- Avocado - 1, ripe
- Heavy (whipping) cream - 2 tablespoons
- Fresh dill sprigs - 4
Instructions
To prepare the lobster: Preheat the oven to 400 F. Place the lobster tails on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes, or until the meat is opaque. Immediately plunge the lobster into ice water to chill, then remove the meat from the shell, cut into medium chunks, and set aside.
To make the sauce: Combine all the sauce ingredients in a medium non-aluminum bowl and whisk to mix. Place the sauce in a squeeze bottle and set aside.
To make the salsa: In a medium non-aluminum bowl, combine the corn, onion, tomato, cilantro, and jalapeno. Season with lemon juice and salt. Set aside.
To serve: Place a 3-inch diameter ring mold in the center of each of four serving plates. Peel, halve, and seed the avocado. Trim all four sides of each half, making a rectangular shape. Cut each half into thin lengthwise slices. Arrange the slices in an overlapping circle around the inside edge of each mold. Place a lobster tail in the center of each circle and top with a spoonful of corn salsa. Drizzle the salad with the honey sauce, and make decorative circles of additional sauce around the edges of the plates. Carefully lift the molds. Garnish the tops with sprigs of dill. Serve at room temperature.
