Sugar plum lobster martini

  • Preparation Time40 mins
  • Cooking Time75 mins
  • Serves75
  • DifficultyMedium
240ml canola oil plus 4 tbsp
4.5kg slipper lobster tails, large dice
15 ripe plums, large dice
70g finely diced jalapeno
160g medium diced red pepper
35g minced garlic
120ml low-sodium soy sauce plus 240ml
15 limes, zested and juiced
240ml toasted sesame oil
75 sprigs fresh coriander, leaves chopped
150 leaves Belgium endive
700g watercress
1) In 2 large heavy saute pans heat 2 tbsp canola oil to almost smoking. To each pan, add half the lobster and plums, toss to evenly caramelise. Add half jalapenos, diced red pepper and garlic. Toss to aroma. Remove from heat and deglaze each pan with 60ml low-sodium soy. Meanwhile, in a large stainless steel mixing bowl combine the zest of 15 limes, juice of 15 limes, 240ml toasted sesame oil, 240ml canola oil, 15g chopped coriander. Add lobster and plum mixture and cool.

2) For the assembly: Pack 2 Belgium endive leaves with 30g watercress leaves and 60g lobster mixture. Garnish with a sprig of coriander.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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