Prepare to embark on a culinary journey that captures the vibrant spirit of the coast with “Sea and Be Seen,” a sophisticated trio designed to delight the senses and impress your guests. This carefully curated collection brings together the luxurious sweetness of spiny tail lobster and the creamy richness of “alligator pear” (avocado) in a refreshing salad, the satisfying crunch of perfectly fried rock shrimp served with a zesty mojo sauce, and a bright, invigorating daiquiri shot to complete the experience. More than just a meal, “Sea and Be Seen” is an invitation to savor the flavors of the sea in a stylish and memorable presentation, perfect for entertaining or simply treating yourself to an elevated dining adventure.
Recipe Overview:
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Skill Level: Advanced
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Total Time: 2 hours 30 minutes
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Preparation Time: 1 hour
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Inactive Time: 1 hour
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Cooking Time: 30 minutes
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Yield: 4 servings
Ingredients:
For the Cocktail:
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Ice is needed for shaking.
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One large lime, cut into four wedges.
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Eight ounces of white rum.
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Two ounces of premium Triple Sec.
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Four ounces of simple syrup (prepared separately).
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Two ounces of fresh squeezed lime juice.
For the Simple Syrup (for the cocktail):
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One cup of sugar.
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One cup of water.
For the Crispy Rock Shrimp:
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Two medium eggs.
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One 12-ounce can of chilled club soda.
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Two cups of all-purpose flour.
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Salt and pepper for seasoning.
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One pound of cleaned and deveined rock shrimp.
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Canola oil for frying.
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Miami Mojo (prepared separately) is also needed.
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Alligator Pear Salad (prepared separately) is also needed.
For the Miami Mojo:
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Half a cup of olive oil.
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Five tablespoons of roughly chopped garlic.
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One teaspoon of ground cumin.
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One teaspoon of red chili flakes.
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Half a cup of orange juice.
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A quarter cup of sour orange juice (naranja agria) or lemon juice.
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Half a cup of chopped fresh cilantro leaves.
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Salt for seasoning.
For the “Alligator Pear” (Avocado) and Spiny Tail Lobster Salad:
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Three tablespoons of butter.
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One smashed garlic clove.
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Two 8-ounce spiny lobster tails, cut crosswise through the shell into 1-inch lengths.
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Two ripe avocados.
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Juice from one lemon, plus extra for coating the avocado.
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Half a cup of good quality extra-virgin olive oil.
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Two tablespoons of chopped chives.
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Salt and pepper for seasoning.
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Half a cup of small diced ripe papaya.
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A quarter cup of mixed micro greens or cilantro sprigs.
Directions
For the Cocktail:
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Fill a large bar shaker with ice.
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Add the lime wedges and rum, then muddle (crush) them together using a muddler or wooden spoon.
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Add the Triple Sec, simple syrup, and lime juice.
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Shake the mixture well.
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Strain the cocktail into shot glasses and serve as part of the trio.
For the Simple Syrup (prepared first):
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In a small saucepan, stir the sugar into the water.
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Cook over low heat, stirring until the sugar completely dissolves (approximately 5 minutes).
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Allow the simple syrup to cool.
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Store the cooled simple syrup in an airtight container in the refrigerator for up to two weeks.
For the Crispy Rock Shrimp:
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Fill a heavy Dutch oven a little less than halfway with oil.
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Heat the oil to 360 degrees Fahrenheit.
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Crack the eggs into a medium bowl.
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Lightly beat the eggs with a whisk, then pour in the cold soda water.
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Slowly whisk the flour into the egg mixture until a smooth batter forms.
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Season the batter with salt and pepper.
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Pat the rock shrimp dry with a paper towel.
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Dip the shrimp into the batter, allowing any excess batter to drip off.
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Carefully fry the battered shrimp in the heated oil until they are golden brown and cooked through (about 4 minutes).
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Remove the fried shrimp to a plate lined with paper towels to drain.
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Serve the crispy rock shrimp immediately as part of the trio, alongside the prepared Miami Mojo.
For the Miami Mojo:
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In a medium-sized sauté pan over medium heat, add the olive oil and garlic.
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Cook the garlic until it is fragrant and lightly toasted, ensuring it does not turn brown.
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Add the cumin, chili flakes, orange juice, and sour orange juice (or lemon juice) to the pan.
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Bring the mixture to a boil, then let it simmer until the liquid has reduced by half.
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Stir in the chopped cilantro and season the mojo with salt to taste.
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Serve the Miami Mojo warm with the Crispy Rock Shrimp.
For the “Alligator Pear” (Avocado) and Spiny Tail Lobster Salad:
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In a medium sauté pan over medium heat, add the butter and the smashed garlic clove.
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Add the lobster tail pieces to the pan and cook until they are cooked through (about 6 minutes).
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Discard the garlic clove.
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Remove the cooked lobster meat from the shells and roughly chop it.
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With the skin on, slice each avocado into eight 1/4-inch rings, starting from one end. Only use the end sections for the rings; dice the flesh near the pit.
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Remove the skin from the avocado slices and lightly coat them with lemon juice to prevent browning.
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In a mixing bowl, whisk together the olive oil, the juice of one lemon, and the chopped chives.
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Season the dressing with salt and pepper.
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Add the diced avocado, diced papaya, and chopped lobster meat to the olive oil mixture.
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Gently incorporate all the ingredients together.
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On a large plate, fan out the avocado rings.
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Place a generous amount of the lobster salad on top of the fanned avocado rings.
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Garnish the salad with the mixed micro greens or cilantro sprigs.
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Arrange the other two components of the trio (the cocktail and the crispy rock shrimp with mojo) on the plate alongside the salad.
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Serve the complete trio.
“Sea and Be Seen” is a testament to the art of crafting a balanced and exciting dining experience. From the elegant simplicity of the lobster and avocado salad to the playful indulgence of the crispy rock shrimp with its flavorful mojo, and the sharp, clean finish of the daiquiri shot, each element plays a vital role in this harmonious trio. While requiring a touch of advanced skill and a bit of time, the reward is a truly impressive and delicious spread that is as beautiful to behold as it is to taste. Whether you’re hosting a special occasion or simply seeking to elevate your home cooking, this “Sea and Be Seen” trio offers a delightful escape to the flavors of the coast, leaving a lasting impression on both palate and memory.