“Vacation in Your Mouth”

By: Chef Kerry Altiero, Café Miranda

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“I get my vacation any old time by eating the foods of warm places. If you want to brighten up a winter party, serve this cocktail of Maine Lobster with chile peppers, lime and Asian-inspired flavors. Serve it in martini glasses or in a bowl, with pieces of romaine to scoop up the salad. If you want extra spice, sub jalapeño peppers or Thai chiles for the poblanos.”

Chef Kerry Altiero

 

Serving Size: 2

Ingredients

4 oz/113 g cooked Maine Lobster meat
1 poblano pepper, seeded and minced
2 scallions, green and white parts, sliced on the bias
Juice of 2 limes
2 tbsp/30 ml extra-virgin olive oil
1 tbsp/15 ml Thai fish sauce
6 leaves basil, preferably Thai, shredded
4 sprigs cilantro
¼ cup/44 g Thai bean thread or rice vermicelli noodles, soaked and chopped randomly

GARNISHES
Pinch of kimchi flakes
1 tsp black sesame seeds
2 sprigs cilantro
2 thin rounds of lime
10 leaves romaine lettuce

Directions

Mix together everything but the garnishes. Spoon the mixture into martini glasses. Make sure to include all of the good salty lime juice. Sprinkle with the kimchi flakes, black sesame seeds and cilantro. Garnish with a lime round on the edge of each glass. Place the glasses on a plate and arrange the romaine leaves around them, attractively. Fill leaves with mixture—crunch!

A nice Moscato with a little bit of sweet goes well with the spicy flavors. Or perhaps enjoy with a nice simple beer such as a Sebago Saddleback Ale.