Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing Recipe

Name: Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped onions; 3/4 cup chopped carrots; 3/4 cups chopped celery; 4 cloves garlic, smashed; 3 bay leaves; 1 cup distilled white vinegar; 3 lemons, quartered and juiced; 3/4 cup salt; 2 tablespoons cayenne pepper; 2 (1 1/4-pound) lobsters; 8 cups mache or a chiffonade of mixed greens; Cilantro-Avocado Dressing, recipe follows; 1 1/2 cups halved teardrop tomatoes; 1 1/2 cups diced hearts of palm; 1 1/2 cups orange segments, white pith removed; Fresh cilantro sprigs, for garnish; 1 ripe avocado, diced; 2/3 cup mayonnaise, preferably homemade; 1/2 cup packed cilantro leaves, blanched and drained; 1 1/2 tablespoons orange juice; 1/2 lime, zested; 1 to 2 limes, juiced (4 to 5 tablespoons); 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 teaspoon green hot sauce, or to taste

Servings: persons

1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cups chopped celery
4 cloves garlic, smashed
3 bay leaves
1 cup distilled white vinegar
3 lemons, quartered and juiced
3/4 cup salt
2 tablespoons cayenne pepper
2 (1 1/4-pound) lobsters
8 cups mache or a chiffonade of mixed greens
Cilantro-Avocado Dressing, recipe follows
1 1/2 cups halved teardrop tomatoes
1 1/2 cups diced hearts of palm
1 1/2 cups orange segments, white pith removed
Fresh cilantro sprigs, for garnish
1 ripe avocado, diced
2/3 cup mayonnaise, preferably homemade
1/2 cup packed cilantro leaves, blanched and drained
1 1/2 tablespoons orange juice
1/2 lime, zested
1 to 2 limes, juiced (4 to 5 tablespoons)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon green hot sauce, or to taste

1
Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil.
2
Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper.
3
Bring the pot to a boil and allow to cook for 15 to 20 minutes.
4
Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes.
5
Immediately immerse in ice water to halt the cooking.
6
Once the lobsters have cooled, remove from the water and set aside.
7
Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat.
8
Chop the lobster into 1/2-inch pieces, and set aside.
9
Place a sixth of the greens into each of 6 large chilled martini glasses.
10
Drizzle a little of the dressing over the greens.
11
Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster.
12
Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs.
13
Serve immediately.
14
Combine all ingredients in a food processor and process until smooth.
15
Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 1/2 cups chopped onions, 3/4 cup chopped carrots, 3/4 cups chopped celery, 4 cloves garlic, smashed, and more.

Yes, Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing

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