Tian of Maine Lobster, Hearts of Palm, Mangoes and Artichoke Chips

Dish Name : Tian of Maine Lobster, Hearts of Palm, Mangoes and Artichoke Chips

Yield: 4 servings

Lobster meat, cooked - 12 oz.
Chipotle chile in adobo minced -1
Lime, juiced divided use - 2
Orange, juiced - 1
Grapefruit, juiced - 1
Lemon, zest only, minced - 1/2
Olive oil - 3 Tbsp.
Ginger, minced - 1 tsp.
Hearts of palm, julienned - 8 oz.
Mango, diced - 4 oz.
Parsley, chopped - 2 Tbsp.
Tarragon, chopped - 1 tsp.
Extra virgin olive oil - 2 Tbsp.
Salt and pepper - to taste
Pea sprouts - as needed
Chervil - as needed
Artichoke chips (recipe follows) - as needed

Method:

  1. Combine lobster, chipotle, juice of 1 lime, orange and grapefruit, lemon zest, olive oil and ginger; marinate 30 minutes.

  2. For salad, combine hearts of palm, mango, parsley and tarragon; toss with extra virgin olive oil and remaining lime juice.

  3. To plate, season lobster and salad with salt and pepper. Place salad in a 2-in. ring mold. Top with lobster and garnish with pea sprouts and chervil. Drizzle remaining dressing from vegetables on the plate and garnish with artichoke chips.