Ceviche-Style Lobster Salad with Passion Fruit Reduction
Prep: 35 minutes • Serves: 4
2cups passion fruit juice
1garlic clove, minced
1/4cup fresh lime juice
2tablespoons coconut milk
1teaspoon seeded and minced habanero pepper
4bibb lettuce leaves
1/4cup thinly sliced green, orange and/or red chile peppers
Basil and/or cilantro leaves for garnish (optional)
1. In medium covered saucepot, heat 8 cups water to a boil over high heat; fill large bowl with ice and cold water. Add lobster tails to saucepot; boil 3 minutes or until internal temperature reaches 135°. With tongs, transfer lobster to ice water bath; cool completely and pat dry with paper towel. With kitchen scissors, cut lobster tails lengthwise down center; remove lobster meat and cut into 1/2-inch pieces.
2. In small saucepan, heat passion fruit juice to a boil over medium-high heat; boil 25 minutes or until reduced to ½ cup. Remove from heat; cool completely.
3. In medium bowl, whisk garlic, lime juice, coconut milk, habanero and salt; add lobster meat and gently toss. Cover and refrigerate at least 1 or up to 8 hours.
4. Serve lobster mixture and orange segments over lettuce leaves; top with chile peppers and garnish with basil, if desired. Serve with passion fruit reduction.
Approximate nutritional values per serving:
123 Calories, 2g Fat (1g Saturated), 32mg Cholesterol,
191mg Sodium, 23g Carbohydrates, 1g Fiber, 5g Protein
To segment orange: trim top and bottom ends of orange; place cut side down on cutting board. With small paring knife, slice down sides of orange following the natural curve to completely remove skin and white pith. Holding orange over small bowl, use a paring knife to cut along both sides of the membranes to release each segment.
To make your own tropical root vegetable chips to pair with this salad, deep fry thinly sliced taro root at 350˚ for 5 minutes or until golden brown; transfer to paper towel-lined plate and sprinkle with sea salt.