Friday, August 29, 2008

The Aspiring Locavore- Heirloom Tomatoes and Luscious Lobster

The Morris Farm Trust in Wiscasset, Maine is the gracious host for The Aspiring Locavore- Fresh, Local, Possible- A Maine Cooking Class. We gather on the fourth Tuesday of every month to share the freshest foods that are available in our area. Read more Here. Our August class involved a hands on approach for students to create delicious dishes. One thing we created was a Lobster Chevre Pate. Since the recipe was directly out of our heads- I thought it best to write it down here. Come join us next time at the Morris Farm for The Aspiring Locavore in September.
Lobster Chevre Pate
We decided that this light dish would be perfect on crusty bread OR chilled and made into little patties. The patties can be dipped in a beaten egg, then breadcrumbs and fried in butter until golden. The crispy patties can then be served atop fresh greens for a lovely salad.
You need:
11-12 oz plain fresh chevre at room temperature
6 oz cooked chopped lobster meat
the juice of 1/2 a lime- approximately 3 T
3 T finely chopped fresh cilantro
dash of sea salt
a few grinds of black pepper
Mash the chevre in a shallow bowl with a fork. Stir in the lime juice, cilantro salt and pepper. When combined, add the lobster and stir gently until completely incorporated. Serve immediately or Line a dish with plastic wrap and fill with the pate. Fold the plastic up over the mixture. Cover with another layer of wrap and chill until you are ready to use. When you're ready to serve, remove the plastic wrap until the pate is exposed. Unmold the pate onto a pretty plate and gently peel back the wrap to uncover the pate. Sprinkle the pate with a little more freshly chopped cilantro and serve with bread rounds or crackers. Delicious!
Savor. Linger. Enjoy!

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