[FISH FOOD]
MEXICAN LOBSTER WITH CHILI VERDE AND GOAT CHEESE
BY YANI HASIRCOGLU F
all means delicious coastal lobsters are back on the menu in Cali- fornia and Florida. The kayak is a favored chariot for hungry bug hunters, who enjoy gourmet grub for next to nothing. But hold on— there’s more to cooking them than a pot of roiling water and tubs of melted butter. This Mexican-inspired broiled preparation adds fresh chili verde for a spicy kick, and goat cheese for a creamy cool-down. Serves three.
3 lobster tails
1 jalapeño and 2 poblano chili peppers 2 Anaheim chili peppers 1 large onion, peeled and quartered 5 tomatillos 1 sprig of cilantro 1 cup of chicken stock
PREPARATION:
Drop the lobster tails in four cups of boiling salted water. Boil for one to two minutes then remove and place in the refrigerator. Place the tomatillos, quartered onion, garlic cloves, Anaheim chil- ies and jalapenos into a hot skillet with no oil. Pan roast until they soften.
Separately, place the two poblanos under the broiler. Turn each poblano every three to four minutes to char evenly. To remove the skins, throw the peppers into a plastic bag and tie a knot. Five min- utes later, use a paper towel to remove the skins, caps and seeds from each poblano. Put your pan-roasted vegetables and skinned poblanos into the food processor. Add one cup of warm chicken stock, the juice of two limes and half an orange. Add salt and pepper to taste. Pulse the food processor just a few times. Sautée the sopes on both sides in a frying pan. Use a small
amount of vegetable oil and cook until golden brown. Alternatively, double up on steamed corn tortillas. Finally, remove the lobster shells and cut each tail into ¼-inch bread loaf slices. Place the sopes or tortillas into a baking pan, fill each one with chili verde sauce, then stack one lobster tail in each. Pour more chili verde on top, add crumbled goat cheese then place under the broiler for four to five minutes. Serve with chili verde on the side.
YANI HASIRCOGLU is a restaurateur who always prefers to catch his own supper. His book From Kayak to Kitchen debuts this fall.
www.kayakanglermag.com… 23
3 garlic cloves 2 limes 1 orange
½ cup of goat cheese 1 package of fresh sopes (corn flour patties) or corn tortillas
salt and pepper
PHOTO: YANI HASIRCOGLU
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