"Vacation in Your Mouth"
"Being that my notion of going south in the winter means I go to the 'Keag Store in South Thomaston, Maine, for a bowl of chowder, 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 new-shell 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." says Kerry Altiero. Chef/owner of Café Miranda in Rockland, Maine.
- 4 oz cooked Maine new-shell lobster meat
- 1 poblano pepper, seeded and minced
- 2 scallions, green and white parts, sliced on the bias
- Juice of 2 limes
- 2 tbsp extra-virgin olive oil
- 1 tbsp Thai fish sauce
- 6 leaves basil, preferably Thai, shredded
- 4 sprigs cilantro
- ¼ cup Thai bean thread or rice vermicelli noodles, soaked and chopped randomly
- pinch of kimchi flakes
- 1 tsp black sesame seeds
- 2 sprigs cilantro
- 2 thin rounds of lime
- 10 leaves romaine lettuce
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!