Fried Green Tomato with Lobster Salad and Lima Bean Puree

This recipe was inspired by a dish I had at a wonderful but now defunct restaurant on Martha’s Vineyard called Bittersweet. I remembered seeing the recipe in a magazine years ago while on vacation. After doing some calculations I ordered a copy of the July 2006 issue of Martha’s Vineyard Magazine and crossed my fingers. Sure enough it was in there! I’ve made some changes-using green tomato instead of regular, using non-fat greek yogurt to make it a little healthier, exchanging lima beans for avocado, basil for cilantro, etc. I have to say this may be my favorite starter ever! For lunch you can serve on a slice of toasted brioche bread using the purée as a spread for a delectable open-faced sandwich.

Serves 4

Lobster Salad

1 1/2 cups boiled, shelled lobster meat cut into chunks
1 Tbsp each mayonnaise and non-fat Greek Yogurt
2 Tbsp finely diced Celery
1 tsp each finely chopped tender Celery Leaves, fresh Chives, and fresh Tarragon
Dash of Heinz Ketchup or Sriracha
Pinch of Salt and Black Pepper
Lemon Zest for garnish

Mix all ingredients except lemon zest in a bowl and chill.

Lima Bean Puree

1 cup cooked Lima Beans
1/4 cup good Olive Oil
1 clove Garlic
3-5 chopped Basil leaves
3 Tbsp Vegetable Broth
Salt if necessary to taste

Puree in a food processor until smooth. If too thick add a bit more broth. If using a blender you may have to double recipe for purée to work.

Fried Green Tomato

1 large Green Tomato
1 Egg beaten
Panko Bread Crumbs (preferably whole wheat)
Olive Oil
Flour
Salt and Black Pepper

Heat enough olive oil to coat the bottom of a frying pan over medium. Slice 4 half-inch thick tomato rounds. Place a mound of flour on one small plate and a mound of bread crumbs on another. Dip slices into flour, dust off excess, dip in egg, then bread crumbs. Pan-fry till golden brown on both sides. Place on paper towels to drain and sprinkle 1 side with a bit of salt and pepper.

To Assemble

Place a heaping tablespoon of lima bean purée on the center of a small plate. Place one fried tomato slice in the middle and top with 1/4 of the lobster salad. Garnish with a bit of lemon zest, tender celery leaves and chives. Bon appetit! xJacq

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2 Comments on “Fried Green Tomato with Lobster Salad and Lima Bean Puree”

  1. Michele Knight (@MicheleKnight)
    September 18, 2012 at 4:08 pm #

    Yum!!

Trackbacks/Pingbacks

  1. How to Ripen Green Tomatoes Indoors this Fall and Winter | Beverly Hills Farms - November 13, 2012

    […] or you could use them up instead with this recipe! […]

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