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Recipes
| 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 |
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Timbale of Maine Lobster
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| Yield: 2 servings |
| Fresh hearts of palm |
6 oz. |
| Fresh thyme, minced |
1 tsp. |
| Maine lobsters, 1 1/4 lb. each, steamed |
2 |
| Vanilla vinaigrette |
(recipe follows) |
| Fresh microgreens |
1 bunch |
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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. |
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Vanilla Vinaigrette
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| Yield: 1 3/4 cups |
| Vanilla beans, halved lengthwise |
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| Orange juice, fresh squeezed |
1/2 cup |
| Blend of vegetable and olive oils |
1 cup |
| Salt and white pepper |
to taste |
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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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