Food of Miami by Caroline Stuart

Author:Caroline Stuart
Language: eng
Format: epub
ISBN: 978-1-4629-0132-6
Publisher: Tuttle Publishing

Oil for deep-frying

1 green plantain

Salt 2 cups assorted salad greens and green beans

8 to 10 chive sprigs

½ cup currant tomatoes, halved, or cherry tomatoes, quartered

Garnish: Sunflower sprouts

Plunge the lobsters, head first, into a large pot of boiling water and cook for 7 to 10 minutes. Remove from the pot and place in a large bowl of ice water to cool. When the lobster is cool, crack the shell and carefully remove the meat. Cut each lobster tail into 4 slices. Cover the lobster meat and refrigerate.

To make the gazpacho, combine all of the ingredients in a blender. Blend until smooth, strain through a fine strainer, cover, and chill.

Just before serving, heat oil in a deep-fryer or tall, heavy saucepan to 350°F. Peel the plantain and slice thinly lengthwise; they will be slightly sticky. Roll each strip into a 2-inch ring and pinch the ends so they stick together. The natural starch of the green plantain will hold the ring together. Deep-fry until golden brown, about 3 to 4 minutes. Place on absorbent paper and sprinkle with salt.

To serve, arrange the green beans, salad greens, and a couple of chives inside each plantain ring in 4 chilled soup plates. Place the lobster tail along the edge of the bowl and a lobster claw in the middle. Arrange the beans and tomatoes around the plate and spoon the gazpacho on to the plate, approximately ½ cup per serving. Garnish with fresh basil and sunflower sprouts. Serves 4.

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