SERVES 2 AS AN APPETIZER
Mise en Place
1 Fresh Florida Spiny Lobster
1 4” piece fresh hearts of palm
2 red radishes
1 piece lavash or flatbread
¼ cup olive oil
Spice Blend for Flatbread (optional)
Turkish Red Chile, Urfa Biber
1. Bring a sauce pot of water to a boil. Season the water generously with salt and add the lobster. Cook for 4-5 minutes. Remove the lobster to a large bowl of ice water to chill. Once cool,
separate the tail, split lengthwise and remove the meat from both halves. Slice each piece of lobster into bit sized pieces and reserve.
2. Clean the pomegranate kernels and reserve 2 tablespoons for the salad. Use the rest for something else. Slice the hearts of palm very thinly using a sharp knife or mandolin. Slice the radishes similarly. Cut the avocado into bit sized pieces and dress with lemon juice to prevent it from oxidizing.
3. Make a simple lemon vinaigrette by whisking the lemon juice and olive oil together and seasoning with salt and pepper.
4. To serve, place the lobster on two chilled plates and decorate with the garnish as you desire. Dress lightly with the lemon vinaigrette and place a piece of lavash on each.