C&RB CLUB RECIPE
Lobster with Chipotle Mango Jam
For the Chipotle Jam:
1 mango, diced
½ red bell pepper, diced
½ yellow bell pepper, diced
2 tbsp. red onion, diced
2 chopped adobo chipotle peppers +
1 tsp. sauce (canned chipotle in adobo)
¼ tsp. ground coriander
3 tbsp. brown sugar
pinch kosher salt
1 1-1.5 lb. Maine lobster
2 sheets French wrappers dough
1 tomato
Procedure:
- Place ingredients for jam in saucepan and cook for about 10 minutes, stirring constantly until it has cooked to a jam-like texture and consistency.
- Cook lobster and remove the meat from the claws, arms, and tail. Cool and cut the meat into large chunks. Toss the meat with enough jam to coat.
- Place the French wrappers dough over the end of a china cap strainer and hold in hot oil until crisp, or spray the sheet with pan spray and place over a conical form and bake in a moderate oven until it is crisp.
- Trim a tomato and fashion a vase of sorts. Place the cone in the vase and fill with the lobster salad.
- Garnish with sprigs of fresh herbs, popcorn sprouts, or other appropriate decorations.
Submitted by Marvin Messenger, Executive Chef, Pelican Marsh Golf Club, Naples, Fla.
Tell Us What You Think!
You must be logged in to post a comment.