From: Chef Enoch Roshan, Restaurant Associates. Yield: 4 servings.
8 oz. lobster tail, cooked, shelled, chilled, cut into large chunks
3 mint stems, leaves only
3 cilantro stems, leaves only
2 Tbsp. olive oil
4 oz. fennel bulb, diced
3½ oz. tender celery stalks, diced
2 large Fresh California Avocados (about 8 oz. as purchased)
3 small navel oranges
as needed, salt and pepper
for garnish, micro cilantro
for garnish, cilantro oil
for garnish, small cubes of Fresh California Avocado
Bring water to a boil in medium saucepan. Cook lobster tails for 4½ minutes, then immediately shock in a bowl of ice water.
For the vinaigrette: Finely chop mint and cilantro separately. Blend 2 tbsp. of cilantro with olive oil. Juice the two limes into a small bowl, and mix in cilantro oil and remaining chopped cilantro and mint. Season with salt and pepper to taste.
In a small saucepan, boil water. Blanch diced fennel and celery for five seconds. Shock in a bowl of ice water. Dice the avocado into ¼" 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 ther is no white pith remaining. With a sharp knife, cut out the orange segments by removing fruit from flesh. Cut each section in half.
Warm up the lobster gently in small saucepan. Place a 3" to 4" diameter ring on top of a plae. 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, cilantro oil and small cubes of Fresh California Avocado.