2 Tablespoons yellow peppers, diced small
1 Tablespoons green peppers
2 Tablespoons onion finely chopped
1/2+ of a jalapeno pepper, seeded and finely minced (depending on amount of heat)
1 medium tomato, seeded, drained and diced
1/4 of a cucumber diced small
1 1/2 Tablespoons of finely minced mint
3 Tablespoons of finely minced cilantro
1 Tablespoons of extra virgin olive oil
2 key limes, juice only
3 Tablespoons of fresh orange juice, about 1/2 small orange
To taste, salt and pepper
1 Maine lobster (approx 1.3 pound), cooked rare, coarsely chopped
1 medium Hass avocado, diced into cubes
Make a salsa by combining yellow and green peppers, onion, jalapeno, tomato, cucumber, mint, cilantro, olive oil, juice of 1 lime, and a half of the orange juice with a pinch of salt and pepper to taste.
Marinate lobster meat in the remaining lime juice and orange juice for 5 minutes, check seasonings.
Take a chilled martini glass, put a small amount of salsa in the bottom of the glass. Arrange a layer of lobster meat on top, and add a layer of the diced avocado. Repeat the process until the glass is almost full. End with a layer of lobster on top, and top it with a small teaspoon of salsa and avocado. You now have a refreshingly light appetizer full of California flavors.
By: Chef Frank Gozony, Graduate, New School of Cooking, Culver City, California. Bronze Medalist 2002 Maine Lobster LA Challenge