Lobster Parfaits With Teardrop Tomatoes, Hearts Of Palm, And Cilantro-Avocado Dressing Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Cilantro-Avocado Dressing, recipe follows

3/4 cup salt

1 1/2 tablespoons orange juice

3/4 cup chopped carrots

1 to 2 limes, juiced (4 to 5 tablespoons)

2 tablespoons cayenne pepper

Fresh cilantro sprigs, for garnish

1 ripe avocado, diced

1 1/2 cups halved teardrop tomatoes

1/2 lime, zested

3/4 cups chopped celery

1 1/2 cups diced hearts of palm

1/4 teaspoon white pepper

4 cloves garlic, smashed

8 cups mache or a chiffonade of mixed greens

1 1/2 cups chopped onions

2 (1 1/4-pound) lobsters

1/4 teaspoon green hot sauce, or to taste

1/2 teaspoon salt

2/3 cup mayonnaise, preferably homemade

1/2 cup packed cilantro leaves, blanched and drained

1 cup distilled white vinegar

3 bay leaves

3 lemons, quartered and juiced

1 1/2 cups orange segments, white pith removed

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