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lobster cocktail with mango cilantro crème fraîche I have to admit my skepticism on this one. I was once a purist when it came to lobster, wanting it only with drawn butter, and hot. The last couple of summers, the price of lobster has dropped so low that we all started using it as a substitute for other, more expensive ingredients. Lobster has become more versatile in my book. And this is a great, summery starter.  —LG 1 pound lobster meat, cut into bite-size pieces 2 lemons, 1 halved and 1 cut into wedges 1 cup crème fraîche ⁄ cup fresh ripe mango, peeled, pitted, and finely diced

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¼ cup minced fresh cilantro ½ teaspoon ancho chili powder Arrange the lobster meat on individual plates and squeeze lemon juice from the lemon halves all over. Put the crème fraîche, mango, cilantro, and chili powder in a food processor fitted with a metal blade and pulse until well blended. Spoon the crème fraîche mixture over the lobster, garnish with the lemon wedges, and serve immediately.  Serves 4

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the maine summers cookbook

MainSummers_3P_i-xiv_1-210.indd 90

3/24/11 10:58 AM


MainSummers_3P_i-xiv_1-210.indd 91

3/24/11 10:58 AM


The Maine Summers Cookbook, Linda and Martha Greenlaw