Smoked Lobster and Mirliton Parfaits

Recipe courtesy Emeril Lagasse, 2000

4 raw lobster tails, shell removed
3 tablespoons olive oil
Freshly ground white pepper
1 mirliton
1 cup Ravigote Sauce, recipe follows
2 cups assorted baby lettuces
Drizzle extra virgin olive oil
1 fresh Haas avocado, peeled and small diced
1/2 fresh lemon

Prepare the smoker according to manufacturer’s directions. Season the lobster meat with olive oil, salt and pepper. Place in the smoker and close the lid tightly. Smoke the lobster until the meat turns completely white and tail curls up tightly. Remove from the smoker and cool completely. Using a vegetable peeler, remove the skin of the mirlitons. Split in half and remove the core. Slice mirlitons into thin slices. Then cut each slice into 1-inch matchsticks. Dice the lobster meat. In a mixing bowl, toss the lobster meat and mirlitons with the ravigote sauce. Season with salt and pepper. Mix well. In a small mixing bowl, toss the diced avocados with a squeeze of the lemon juice and salt. To assemble, in a small mixing bowl, toss the greens with a drizzle of the oil. Season with salt and pepper. Place a small amount of the lobster mixture in the bottom of each parfait or wine glass. Place some of the greens over the lobster mixture. Continue layering until all of the lobster and greens are used. Have the final layer be the lobster mixture. Top each parfait with the diced avocados. Serve immediately.

Yield: 4 servings
Prep Time: 40 minutes