Lobster Medallions

Lobster Medallions

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by Bill Huffmaster

WCNC.com

Posted on July 19, 2013 at 12:39 PM

Pan Seared Lobster Medallions with Tropical Fruit and Mango Vinaigrette:

 

For Mango Vinaigrette:

 1-1/2 cup diced mango

1/3 cup fresh orange juice

1/3 cup rice vinegar

2 tablespoons chopped fresh cilantro

Pinch Kosher salt

Pinch black pepper

1/4 cup canola oil

Puree mango, orange juice, vinegar, cilantro, salt and pepper in food processor until smooth. With food processor running, slowly pour canola oil in. This will slightly thicken the dressing. If needed, add a few drops of water to thin. This can be done well ahead. Keep refrigerated.

 

For Lobster Medallions:

 2, 3-4 oz. lobster tails, thawed if frozen, and shell removed and deveined

1 teaspoon kosher salt

1 teaspoon black pepper

1/4 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon ginger

2 tablespoon canola oil for searing

 

Cut lobster into slices place onto plate

Combine spice ingredients

Sprinkle spices onto lobster

Heat olive oil in shallow sauté pan till hot (but not smoking)

Place lobster medallions into hot oil, cooking about 1 minute on each side depending on thickness, remove and drain onto paper towels.

 

Sliced tropical fruit (mango, papaya, pineapple, guava, kiwi)

Baby lettuce or spring mix

 

For Presentation:

 

Arrange any type of baby lettuce onto plate, place sliced fruits on top, arrange cooked lobster medallions, and drizzle with mango vinaigrette.

 

 

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