Maine Lobster and Potato Relleños

Roasted mild poblano peppers stuffed with lobster meat on a bed of sautéed and marinated vegetables and drizzled with avocado crema.

Recipe Ingredients:

Lobster and Potato Relleños:
8 poblano chiles
1 pound red-skinned potatoes
To taste salt and pepper
1 cup plantains, ripe, cut in 1/4- inch dice
1/2 cup olive oil
1 cup white onion, finely diced
1 tablespoon garlic, minced
1 cup tomato, diced
2-ounces green olives, sliced
2-ounces small currants, soaked in hot water
2 pounds Maine lobster meat, cooked, cut in 1/2-inch pieces
3 tablespoons parsley
1 tablespoon oregano, chopped
Salt and ground black pepper to taste
Lime juice to taste

Escabeche:
1 head cauliflower
1/2 cup olive oil
4 cloves garlic
1/4 pound onion, cut in thick slices
1/4 pound carrot, peeled and thinly sliced
As needed thyme
As needed oregano
As needed bay leaf
3/4 cup wine vinegar
Salt and ground black pepper to taste

Avocado Crema:
1/2 teaspoon garlic, chopped
1/2 avocado
1 tablespoon sour cream
1 tablespoon lime juice
1 tablespoon onion, minced
1 tablespoon mint
Salt and ground black pepper to taste

Cooking Directions:

1. For Lobster and Potato Relleños: Rub poblanos with oil and fire roast until evenly charred all over. Remove, cover, and allow to cool before completely removing the charred skins.
2. To remove the seeds, carefully cut a small slit about 1/2-inch from the top of the pepper and about 1 1/2-inches long. Then make another cut from the center of the first cut down the length of the pepper. Open up the pepper and carefully cut through the top of the seed sack and remove it along with any remaining seeds. Reserve the cleaned peppers.
3. Cook potatoes in pot of boiling salted water until a skewer easily pierces the centers, about 35 minutes.
4. Drain. Cool, peel, and cut potatoes into 1/2-inch cubes. Season with salt and pepper.
5. Sauté the plantains in 1/2 cup olive oil until golden brown all over. Set aside.
6. In the same pan, cook onion and garlic to golden brown. Return the plantains to the pan and add the tomato, olives, and currants and cook until almost dry.
7. Stir in the lobster and potatoes while mixture is warm. Add the parsley and oregano, and adjust the seasonings with salt, pepper, and lime juice. Set aside.
8. For Escabeche: Cut the cauliflower lengthwise into large 1/2-inch slices as best as possible.
9. Heat olive oil in a sauté pan over medium heat. Add cauliflower pieces and cook until golden brown on each side, then remove to blotting paper.
10. In the remaining olive oil add garlic, onion, carrot, thyme, oregano, and bay leaf. Cook until translucent. Add the vinegar, salt and pepper to taste.
11. Transfer cauliflower pieces to a non-reactive bowl and pour the vinegar mixture over cauliflower. Let rest chilled or at room temperature until ready for service.
12. For Avocado Cream: In a blender or food processor combine the garlic, avocado, sour cream, lime juice, onion, and mint. Blend mixture until smooth and adjust seasoning with salt and pepper.
13. To finish, fill the chiles with the lobster and potato stuffing.
14. Divide cauliflower escabeche on each plate and top with a relleño. Before serving garnish plates with a dollop of the avocado crema and serve.

Makes 8 servings.

Recipe and photograph provided courtesy of Maine Lobster Promotion Council.