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Timbale of Maine Lobster With Vanilla Vinaigrette

Chef Norbert Göldner
Restaurant/Operation Cafe L’Europe, Palm Beach, Fla.
Menupart Appetizers, Fish and Seafood 
Daypart Lunch, Dinner

Timbale of Maine Lobster
Yield: 2 servings
Fresh hearts of palm 6 oz.
Lemon juice as needed
Salt to taste
Pepper to taste
Olive oil as needed
Heirloom tomato 2 slices
Garlic, minced 1 tsp.
Fresh thyme, minced 1 tsp.
Maine lobsters, 1 1/4 lb. each, steamed 2
Vanilla vinaigrette (recipe follows)
Mango, finely diced 1
Avocado, finely diced 1
Fresh microgreens 1 bunch
1. Peel hearts of palm into thin lengthwise slices. Season to taste with lemon juice, salt, white pepper and olive oil. Set aside.
2. Place tomato slices on a tray, season with salt and pepper; lightly spread garlic and thyme on top. Dry tomato slices in 200F oven for about 5 hours; remove; let cool.
3. Remove meat from lobsters, leaving claw meat in 1 piece to use for garnish.
4. Place 2 1/2-in.-wide by 2-in.-tall cylinder mold on plate; fill 1/3 with hearts of palm. Top with tomato slice, pressing down slightly with spoon. Gently top with diced avocado and cut lobster tail pieces. Carefully remove mold.
5. Spoon some vanilla vinaigrette around and over lobster. Garnish plate with finely diced avocado and mango; gently place lobster claw against tower. Lightly drizzle additional vinaigrette over plate and garnish tower with microgreens.
Vanilla Vinaigrette
Yield: 1 3/4 cups
Vanilla beans, halved lengthwise
Orange juice, fresh squeezed 1/2 cup
Honey 2 Tbsp.
Blend of vegetable and olive oils 1 cup
Salt and white pepper to taste
With knife tip, scrape seeds from vanilla beans into small bowl. Add orange juice and honey. Slowly whisk in oil. Add salt and pepper to taste.

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