Lobster and Avocado Whole Grain Black Pearl Medley Tower
Created by Executive Chef Pedro Toledo, CEC, DM
Classic Residence by Hyatt in Dallas
Serves 4
Ingredients:
1/3 cup olive oil 3 tablespoons lime juice 3 tablespoons corn smut (cuitlacoche)—puréed 12 ounces lobster meat 8 ounces whole grain rice blend* 3 small avocados—diced 1 tablespoon lemon juice 4 slices (ounces) prosciutto—diced 1 cup yellow and red bell peppers—roasted 3/4 cup fresh tomatoes—diced pinch of salt and pepper 4 sprigs of fresh mint
Directions:
Combine olive oil with lime juice and puréed corn smut. Chill for one hour.
Steam lobster, cool immediately. Pull apart into pieces or slice approximately 1/2-inch thick pieces. Refrigerate until ready to assemble.
Combine rice with chicken stock. Cook rice until tender.
Peel, pit and dice avocados. Immediately combine with enough lemon juice to coat surface. Set aside.
Sauté diced prosciutto until fat is rendered out. Discard all but 1 teaspoon of the fat from the skillet and add bell peppers. Sauté for one minute, add diced tomatoes and continue cooking about one minute. Remove skillet from the heat, add avocado, salt and pepper to taste.
For plate presentation: Use a 3/4 cup open-ended mold with a flat surface. Start with 1/4 cup of warmed rice blend packed lightly in the bottom of the mold. Next add 1/4 cup avocado bell pepper mixture. Finish mold with 1/4 cup sliced lobster meat packed firmly. Release mold onto serving plate by pushing through from the top. Drizzle olive oil, lime juice, corn smut mixture over lobster and garnish the plate with this mixture as well. Garnish lobster with a sprig of mint.
*I recommend using a whole-grain brown rice blend containing black barley, daikon radish seeds and split peas.
