Best Cafe Ponte Lobster Salad Recipes

Cafe Ponte Lobster Salad image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 26

1/2 cup white wine
2 1/2 ounces ginger
3 cloves garlic
1 lime, plus 1 lime leaf
1/2 vanilla bean
1 tablespoon olive oil
1 teaspoon salt
Dash fresh cilantro
Two 1 1/2 to 2-pound lobsters
2 ounces mango, diced
2 ounces red pepper, diced
1/2 teaspoon fresh cilantro, chopped
1 orange, peeled and segmented
2 ounces citrus vinaigrette
Salt and freshly ground black pepper
1 avocado, diced
1/2 serrano pepper, diced
1 ounce olive oil
Dash salt
Juice of 1 lime
8 ounces heavy whipping cream
1 ounce cream of coconut, such as Coco Lopez
2 tablespoons cooked and crispy wontons, for garnish
Coconut dust
Fresh coconut, optional
Lime wedges, for garnish

Steps:

For the steamed lobster: Bring 12 cups water to a boil and then reduce to a simmer. Add the wine, ginger, garlic, lime and lime leaf and vanilla. Let infuse for 10 minutes. Coat the lobsters in the olive oil and season with the salt and cilantro. Place in a perforated pan and place over the top of the broth to steam. Steam, covered, until cooked through, 12 to 16 minutes. Chill, and then remove from the shell.
For the lobster salad: Combine the lobster meat, mango, red pepper, cilantro, oranges and vinaigrette. Toss together, and then season with salt and black pepper, if needed. Reserve in the refrigerator until ready to serve.
For the avocado salad: Mix together the avocado, pepper, olive oil, salt and lime juice.
For the coconut foam: Whip the cream with a hand mixer until light and fluffy, then fold in the cream of coconut. Keep chilled until ready to serve.
To serve, divide avocado salad between 2 glass bowls. Top with lobster salad, and then add the wontons. Add the coconut foam and garnish with coconut dust. Top with fresh coconut, if using, and lime wedges.

Chilled Lobster Salad image

Provided by Food Network

Time 15m

Yield 8 servings

Number Of Ingredients 12

1 ounce fresh squeezed orange juice
1 ounce fresh squeezed lemon juice
2 ounces canned pineapple juice
2 ounces 10 percent blended olive oil, plus 2 ounces
Salt and freshly ground black pepper
Sugar
1 medium beet
2 ounces water
4 ounces micro-greens
1 1/2 pounds cooked and chilled lobster meat
1/4 cup chopped chives
16 orange segments

Steps:

Preheat the oven to 350 degrees F.
Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside.
Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside.
Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat.