Lobster Aguachile Verde with...Lobster Aguachile Verde with Avocado Mousse

Butter-poached Maine lobster over a vibrant, zesty serrano-lime aguachile, garnished with silky avocado mousse, shaved radishes, and finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Prepare a beurre monté by whisking the unsalted butter with 2 tablespoons of water over low heat to maintain an emulsion around 140°F (60°C). Poach the lobster tails gently in the butter for 6-8 minutes until just cooked through, then plunge them into an ice bath to halt cooking. Once cooled, slice into 1/2-inch medallions and set aside.

2. 02

   For the aguachile base, blend the fresh lime juice, serrano peppers, chopped cucumber, cilantro, and kosher salt in a high-speed blender until completely smooth. Strain through a fine-mesh chinois to extract a bright green liquid, then chill in the refrigerator.

3. 03

   Prepare the avocado mousse by blending the flesh of the Hass avocados, Mexican crema, and a splash of lime juice until velvety and ultra-smooth. Season with salt to taste, transfer to a pastry bag, and refrigerate.

4. 04

   Pour a shallow pool of the chilled aguachile verde into the center of four chilled, wide-rimmed bowls.

5. 05

   Artfully shingle the lobster medallions in the center of the bowls, emerging slightly from the liquid.

6. 06

   Pipe delicate dollops of the avocado mousse around the lobster. Garnish with the shaved radish slices, finger lime pearls, and micro-cilantro. Serve immediately.