Lobster Aguachile Verde with...Lobster Aguachile Verde with Mezcal and Finger Lime

A Michelin-star interpretation of coastal Mexican street food. Succulent butter-poached lobster medallions served over an avocado-crema mousse, bathed in a vibrant, cold-pressed serrano and Mezcal-infused cucumber broth, finished with exotic finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Melt the unsalted butter in a small saucepan over medium-low heat until it reaches 140°F (60°C). Submerge the lobster tails and gently poach for 6-8 minutes until just translucent and tender. Remove, plunge briefly into an ice bath to stop cooking, then slice into 1/2-inch medallions. Chill until plating.

2. 02

   For the Aguachile broth: Blend the fresh lime juice, serrano pepper, chopped cucumber, fresh cilantro, Mezcal, and 1/2 teaspoon of sea salt in a high-speed blender until completely liquefied. Strain through a chinois or fine-mesh sieve lined with cheesecloth to obtain a clear, vibrant green elixir. Chill in the freezer for 15 minutes.

3. 03

   For the Avocado Mousse: Scoop the avocado flesh into a clean blender. Add the Mexican crema, 1 tablespoon of lime juice, and a pinch of salt. Blend on high until completely velvety and smooth. Transfer to a pastry piping bag and chill.

4. 04

   Slice the finger limes in half horizontally and gently squeeze out the spherical citrus pearls into a small bowl, discarding any seeds.

5. 05

   To assemble, pipe three elegant mounds of the avocado mousse in the center of four shallow, chilled bowls. Artfully arrange the lobster medallions over the mousse.

6. 06

   Garnish the lobster with paper-thin radish slices, finger lime pearls, and micro-cilantro. Drizzle a few drops of extra virgin olive oil over the lobster. At the table, pour the ice-cold Mezcal aguachile broth around the base of the dish, and finish with a sprinkle of flaky sea salt.