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Poached Lobster Cocktail, with Avocado and a spiced Chocolate sauce
Four (4) servings
Summer brings the lobsters, avocados and many more Island delicacies.
The dried cocoa beans from the previous island hot winter season are completely dried.
At Calabash Cove this is just an amuse-bouche to the numerous fresh dishes that are prepared daily with the endless varieties in summer.
Ingredients
1 regular size spiny lobster tail without shell
½ regular size avocado
1 cup coconut milk
1 cup white wine
2 tablespoons lime juice
6 whole dried cacao beans
2 tablespoons garlic
1 tablespoon white sugar
1/2 teaspoon hot sauce
1/2 teaspoon tabasco sauce
1 teaspoon unsweetened cocoa powder
Method
In a small pot add ¾ cup of coconut milk, lime juice and white wine. Bring to a boil with salt and pepper to tase. Add lobster tail to the hot coconut broth. Lobster meat may curl so it may need to get turned gradually to get the meat cooked evenly. This only takes 8 minutes.
Set aside and let chill.
(Chef tip; meat should be pearly white and not translucent)
In food processor or with a stick blender use the remainder of your coconut milk, cacao beans, cocoa powder, garlic and sugar. Blend at a medium high speed until cacao beans are broken. By them u should have a dark brown solution. Then add the reminder of the ingredients (hot sauce, tabasco and avocado) and blend again until you get a thick brown chocolate puree.
Add salt and pepper to taste.
Place puree in a strainer or fine Sifter to filter out cacao pieces for smoothness by pressing with a rubber spatula.
Cut lobster pieces in desired cubes or medallions. Serve in a martini glass with a touch of your spicy chocolate cocktail sauce.
Garnish with salad, leaves and lime wedges.
Enjoy!
Chef Burt K Jules
Calabash Cove Resort and Spa
