Record breaking heat and soaring humidity don’t always bode well for horse showing and summer entertaining. As riders strive to ensure the well being of their horses, plying them with electrolytes and essential nutrients, we often forget to fuel our own bodies.
You love lobster but think it’s too rich. Here are a few interesting facts: lobster meat is lower in fat, calories and cholesterol than the leanest chicken. Rich in those great Omega-3 fatty acids, it also packs a vitamin punch, boasting the likes of A, B2, B6 and B12. Its potassium, calcium, zinc, iron and magnesium content help our bones, our healing and overall health. Typically, we revere the tail meat and the claws become redundant. They are actually packed with flavor. Here is an elegant treat that will not only impress, but will cool you off in these scorching temperatures.
Lobster Claw Ceviche
4 lobster claws (2 lobsters)
¼ cup of olive oil or butter
1 cup of white wine
¼ cup of chopped chives
2 stalks of celery, diced in small pieces
1 shallot, diced
1 orange, pith and zest removed and cut in small segments
1 t. dark brown sugar
1 T. olive oil
2 limes, juiced
2 T. chopped cilantro
¼ habanero or other hot pepper if desired
salt and pepper as desired
Tortilla chips or plantain chips or the more classic popcorn, as desired
Rinse the claws in cold water and remove any grit. In a sauté pan, heat olive oil, chives and wine until simmering. Do not allow to boil. Place claws in pan and tilt pan while spooning liquid over the claws. The claws will begin to turn a deep red. Continue for 5-7 minutes. Remove claws and allow to cool.
While the claws are cooling, add all other ingredients in a bowl and stir well. When claws are cool, put a cloth over them and smash them with a meat mallet or a hammer. Be careful to remove all shells. The meat may not be thoroughly cooked. That is fine as it will continue to “cook” in the acid. Chop the meat in large dice and add to the bowl with the other ingredients. Cover and refrigerate for 1-3 hours. With a slotted spoon, put the ceviche into your serving dish and garnish.
In the photo the ceviche is accompanied by a fig with Humboldt Fog aged goat cheese, wrapped with a piece of prosciutto and drizzled with 70-year old Balsamic vinegar.