Coconut rice cake, avocado tartare with gooseberry pico, and lobster in coconut sauce
by Chef David Echeverri, David’s Restaurant & Lounge | Pictures by Andy Varnes
David’s Restaurant has been a staple of the Amelia Island positive eating scene for greater than a decade. Underneath the steerage of Miami-born govt chef and proprietor David Echeverri, the eatery has been luring locals and guests alike with home specialties comparable to grilled octopus topped with chimichurri and served with candy plantain bacon cheese croquettes and chorizo chipotle crema. Quick on daring flavors, David’s shouldn’t be. Right here, he shares the recipe for lobster bathed in coconut sauce.
Coconut Rice Cake
Components:
1 (13.5 oz.) can coconut milk
2 cups lengthy or medium grain rice
2 Tbls. to 1/4 cup sugar (or brown sugar)
1 1/2 tsp kosher salt
1/2 cup raisins (optionally available)
3 cups water
Process
1. Warmth coconut milk in a 2-quart heavy-bottomed saucepan over excessive warmth till simmering.
2. Scale back to medium-low and prepare dinner, stirring ceaselessly with a wood spoon till lowered to a few tablespoons.
3. Proceed to prepare dinner, stirring and scraping continually till coconut oil breaks out and coconut solids prepare dinner all the way down to a deep, darkish brown, about 20 minutes complete.
4. Add rice, sugar, and salt. Enhance warmth to medium and prepare dinner, stirring continually till rice grains start to show translucent and golden, about 2 minutes, and stir to mix.
5. Add water and stir nicely. Deliver to a simmer over excessive warmth, cut back to lowest potential setting, cowl, and prepare dinner for quarter-hour.
6. Take away from warmth and let relaxation quarter-hour longer. Fluff with a fork, then let it settle down and put the rice in a bowl and along with your fingers begin smashing it slightly bit till sticky. Then place in a sq. container. Put parchment paper on high and place some weight with one other container on high. Refrigerate in a single day. Lower into squares when able to serve.
Avocado Tartare
Components:
1 avocado, diced
½ pink onion, finely diced
10 gooseberries, finely diced
Bunch of cilantro, chopped
1 Lemon, juice and zest
1 Jalapeno, finely diced
Olive oil
Salt and pepper
Process
1. Add all elements in a bowl and gently combine. Modify seasoning as wanted.
Lobster Encocado
Components:
1 white onion, finely chopped
4 cloves garlic, finely chopped
Juice of 1 lime
1 Tbls. canola or vegetable oil
2 small tomatoes, peeled and chopped
3 scallions, finely chopped
1 bell pepper, diced
1 tsp. floor cumin
½ tsp. floor achiote
1 14-oz. can coconut milk
1 Lobster tail, de-shelled
¼ cup cilantro, finely chopped
Salt and pepper to style
Process
1. Warmth oil in a medium saucepan. Add lobster shell, onions, tomatoes, bell peppers, scallions, and garlic. Prepare dinner over medium warmth for about 5 minutes.
2. Add coconut milk, cumin, and achiote. Stir and prepare dinner for about 8 minutes.
3. Scale back warmth to low and simmer for 10–quarter-hour.
4. Add the lobster tail, cowl partially, and simmer for about 10 minutes extra or till absolutely cooked.
5. Take away the lobster and shell and put aside. Mix the sauce till clean, then pressure. Season with salt and pepper. Stir in recent cilantro.
Plating
1. Fry the coconut rice squares till golden brown and crispy.
2. Place an avocado tartare portion on high of the rice cake.
3. Prepare the lobster on the plate, spoon the encocado sauce subsequent to it, and serve instantly.
