Directly from Grand Solmar Lands’ End Cabo San Lucas we decided to bring you the exotic flavors of the sea and share this superb summer recipe with you.
This is a creation by Chef Hector Lucas who heads La Roca restaurant at the Grand Solmar.
The recipe is for 2 people and will take less than 15 minutes to prepare.
All the ingredients are organic.
Ingredients:
½ Pound lobster cooked until tender, tail meat chopped
(1) Organic mango
(1) Organic red onion
¼ Teaspoon organic tarragon
2 Teaspoons fresh organic white pepper
4 Teaspoons organic Olive Oil
2 Teaspoons lime Juice
1 Head of organic red romaine lettuce
(2) Ripe Hass avocado
(2) Sticks of celery
A pinch of kosher salt
Preparation:
In a medium saucepan, put the peeled red onion, garlic, celery and salt and cover with water.
Bring to a boil, reduce the heat to medium-high for exactly 7 minutes.
Drain the water.
In a bowl, mix the olive oil, salt, pepper and tarragon.
Cut the lobster in small cube or round pieces.
With a thin, sharp knife, slice each avocado half lengthwise.
Cut the mango in little cubes and mix with olive oil dressing.
On a medium size plate place each half seed side down on the lettuce and gently spread out.
Add and top the avocado with the mango mix.
Garnish with cilantro.
Serve chilled. To top it off sit back, embrace the sound of the sloshing waves and enjoy this delicious recipe.
For more info about Grand Solmar Land’s End
