A great weekend in Marthas Vineyard....My sous chef (my wife) actually kept me in check, making sure that everything was perfect, even kicking me off the "line" so that she could plate faster!
Many of you that were there asked for the recipe for the Lobster Ceviche. As promised here it is. Enjoy
Almond Gazpacho Sauce
50g White Seedless grapes
8g Almonds (peeled & blanched)
1 slice Country White bread (crust Removed)
5g Pine nuts
5g Peeled garlic clove
2g Kosher salt
10ml Spanish Sherry Vinegar
1g Fresh Cracked black pepper
400ml Purified Water
50ml Las Brisas Extra Virgin Olive Oil
- Blend all ingredients together while you slowly drizzle the olive oil in a steady stream until well blended. Strain through a fine mesh strainer.
1 portion Lobster Ceviche
50g Lobster tail
15g White seedless grapes
1g Micro Cilantro
1g Onion (red)
2g Red pepper jalapeño
250ml lime juice
Cracked black pepper
25ml White Gazpacho Sauce
-Season a pan of water with lemon & salt and bring to a boil.
Toss the lobster tails into the boiling water and cook for 30 seconds, until the
skins start to turn pink, but the inside is raw.
Remove shell and thinly slice the whole lobster tail
Place the lobster into a metal bowl and mix together the cilantro, red jalapenos, red onion
Season with lime juice
Place the lobster in the middle of a plate and drizzle the white gazpacho around the outside of the plate.
Serve with halved grapes and micro cilantro