A summer delight from Marquis Los Cabos: Lobster medallions and tomato concasse
Lobster medallions over tomato concasse and green asparagus
This summer recipe serves 4 people, is very easy to prepare.
Chef Thierry Dufour suggests organic ingredients to get a more authentic taste.
We know you will love as much as we do.
Ingredients:
Lobster tail 1lb
Seafood broth 1 quart
Organic tomatoes 1lb
Organic Onions about ½ Lb
Organic Olive oil 2oz
Saffron 1 pinch
Sugar 1 pinch
Green asparagus 1 bunch
Gourmet salad 10 leaves
Arugula 10 leaves
Grapefruit flavored olive oil 3oz
Champagne Vinegar 1/2oz
Sea salt flakes and black pepper flower 1 pinch
Preparation:
Prepare the tomato concassé (peel, seed and remove skin and chop tomatoes)
add a little saffron and keep on a fresh temperature
Cook the asparagus tips on boiling water with salt.
Once cooked, cool down the asparagus on cold water and place them on a plate with absorbent paper.
Prepare a vinaigrette with the grapefruit flavored olive oil and the Champagne vinegar.
Mix the gourmet salad leaves and the Arugula.
Poach the lobster tails in the seafood broth.
Place on a plate the salad and the asparagus tips dressed with the grapefruit vinaigrette
Pour a table spoon of saffron and tomato cassé on the same plate.
Once cooked remove the lobster tails from heat, remove the shell and cut in medallions.
Place the warm lobster medallions over the tomato cassé, place the sea salt flakes and black pepper flower and serve.
This dish is a cold entree but the medallions must be served warm to enhance the flavor of the lobster.
Suggestion: Enjoy this with white wine or Champagne.
Lobster medallions with tomato concasse
Corporate Executive Chef Thierry Dufour
For more about Marquis Cabo San Lucas
For more about Maitre Cuisinier De France Thierry Dufour see press
Trackbacks