Lobster Sashimi with Hearts Of Palm Salad - Part 2 Recipe Video

Summary

Preparation Time45 MinDifficulty LevelMedium
Health IndexHealthyServings1
CuisineCourse
TasteMethod
Main IngredientHealthy,

Ingredients

 Lobster tail1 Large (from a 2 lbs live lobster)
 Cauliflower1⁄8 Cup (2 tbs), florets cut into small bite sized pieces
 Garlic1 Clove (5 gm), thinly sliced
 Thyme1⁄8 Bunch (12.5 gm)
 Extra virgin olive oil1 Teaspoon
 Argan oil2 Teaspoon
 Ni oise olives1 Teaspoon
 Heart of palm1⁄4 Cup (4 tbs), thinly sliced
 Shallot1⁄2 Medium, minced
 Parsley1 Teaspoon
 Lemon juice2 Tablespoon
 Sea salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1364 Calories from Fat 150

% Daily Value*

Total Fat 62 g95%

Saturated Fat 9.4 g47.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1193 mg49.7%

Total Carbohydrates 72 g24%

Dietary Fiber 11.2 g44.8%

Sugars 47.7 g

Protein 28 g56%

Vitamin A 24% Vitamin C 86.9%

Calcium 19.5% Iron 51.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Run the knife through the head of the lobster. Severe the claws, clean the gut and twist the tail to break it open.
2.Insert a dinner knife underneath the lobster meat all the way through the tail. This will prevent the meat from curling up while it is put on the grill.

MAKING
3.Throw the lobster tail on the grill for a minute so that it is barely cooked on the outside.
4.Tap hard on the shell and break it. Set aside the lobster tail meat.
5.In a bowl, make a marinade out of the garlic, thyme, extra virgin olive oil and 1 teaspoon of argan oil.
6.Marinate the lobster tail meat in it for at least 30 minutes.
7.Cut the cauliflower florets in small bite sized pieces and blanch them in hot water. Place them back in an ice bath to retain the crunch.
8.Remove the cores from the olives and thinly slice the heart of palm.
9.Mince the shallots finely.
10.Wash the parsley leaves.
11.In a bowl, combine the heart of palm slices, cauliflower pieces, olives, shallot and parsley leaves.
12.Squeeze in the lemon juice.
13.Season with salt and pepper.
14.Drizzle a teaspoon of argon oil. Toss the salad lightly.
15.Slice the marinated lobster tail.

SERVING
16.On a plate, place the salad. Top with the sliced lobster sashimi and serve.

Editors Review

The video Lobster Sashimi with Hearts of Palm Salad is in 4 parts. This is Part 2. Watch the other parts for the full recipe.
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