Citrus Coconut Lobster Salad

By Chef Trev  |


2 lbs cooked lobster tails (cut into 1 inch dice)

5 carrots (peeled & roughly chopped)

2 bottles carrot juice

2 grapefruits (segmented)

2 nuggets ginger (peeled & rough chopped)

1 bag arugula

1-bunch scallions (sliced)

1 ½ cups coconut milk

2 cups shredded coconut (lightly toasted)

1 loaf French baguette (sliced)

Salt & pepper

* Note: you will need a medium size juice blender


In a medium size sauce pot bring to a boil your, carrot juice, chopped carrots and fresh ginger. Once at a boil reduce your fire to a simmer and cook until the carrots are completely soft. When the carrots are done remove with the ginger and place in the blender (save the carrot juice). Blend the carrots and ginger together adding a little bit of the carrot juice at a time just to get them spinning smoothly. Once everything is mixed together add in a little at a time your coconut milk. The coconut milk will give the pure and nice creamy texture. You don’t want the pure to be too liquidly. Season with salt & pepper. Remove your puree from the blender and cool down completely in the fridge. Once your carrot puree is cold enough, in a small mixing bowl add your cooked lobster chunks, grapefruit segments, arugula and about ¼ cup of your carrot puree (The remaining puree you can use again with any time of meat or fish you desire).

The final step is to toast your baguette in a regular toaster or the oven until golden brown. Pile your lobster carrot mixture on top and garnish with your sliced scallion and toasted coconut. Enjoy!!!!! Que Aproveche!!!

READ ALSO:  Mini Cilantro & Lime Crab Cakes with Kimchi Dip

Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.