| Lobster, Basil & Tomato Stuffing |
| 12 Large tomatoes |
| 1 Tablespoon kosher salt |
| 2 Bunches fresh basil leaves, washed and dried |
| 1 Pound lobster meat, cooked |
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- Peel, seed and dice tomatoes to ¼-inch pieces. Toss in a bowl with salt. Let sit for 30 minutes, tossing occasionally.
- Cover with cold water, stir and drain well. Lay on paper towels and pat dry. Transfer to a bowl, cover and chill.
- Par boil basil for 30 seconds in lightly salted boiling water; refresh in ice cold water. Drain, squeeze well and chop finely. Add to chopped tomatoes.
- Dice lobster into 1/3-inch cubes and mix well with basil and tomatoes. Cover and reserve in refrigerator.
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| Mango Dressing |
| 1 Gram saffron threads |
| 1/2 Cup fresh lemon juice |
| 4 Cups mango, peeled and cut into chunks |
| 1-1/2 Teaspoons freshly ground white pepper |
| 1 Tablespoon kosher salt |
| 1/4 Teaspoon ground cayenne |
| 3 Cups extra virgin olive oil |
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- Crumble saffron threads into lemon juice and steep for 10 minutes.
- Puree mango and place in bowl. Whisk white pepper, salt, cayenne and lemon juice/saffron mixture into mango puree.
- Whisk in olive oil. Cover, chill and reserve.
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| Avocado Aioli |
| 2 Tablespoons fresh garlic, minced |
| 1-1/2 Tablespoons fresh lemon juice |
| 1/2 Cup commercial heavy-duty mayonnaise |
| 1 Medium ripe avocados, peeled and pitted |
| 1 Cup extra virgin olive oil |
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- Whisk garlic and lemon juice into mayonnaise. Mash the pulp of one avocado into mayonnaise mixture.
- Whisk in olive oil. Thin with cold water if necessary.
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| Turkey Tenderloins |
| 24 TURKEY TENDERLOINS |
| 1-1/2 Cups pure olive oil |
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- Trim ends of tenderloins to form even edges. Make a ½-inch wide cut in each from end to end and stuff with equal portions of lobster mixture. Season lightly with salt and pepper.
- For each tenderloin, heat 1-tablespoon pure olive oil in a sauté pan and cook on one side for 3 minutes in an uncovered pan. Turn and cook for 2-½ minutes. Remove and let rest for 3-4 minutes.
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| Assembly |
| 6 Medium ripe avocados, peeled and pitted |
| 4-1/2 Pounds spring salad mix or mesclun |
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- Dice avocados into ½-inch pieces.
- For each tenderloin, combine 1/24 portion of avocado and salad mix. Toss with 1-½ tablespoons Mango Dressing and place at back half of dinner plate.
- Spoon 1-½ ounce of Mango Dressing onto the uncovered area of plate. Cut each tenderloin into ¼ to 1/3-inch slices. Overlap slices against salad. Spoon 1 tablespoon Avocado Aioli next to tenderloin slices.
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