A rectangular plate features a bed of light brown quinoa, adorned with chunks of lobster and pork belly on top. The lobster and pork belly are intertwined and coated in a shiny, golden sauce that drips down onto the quinoa. The dish is elevated with a bright green avocado puree and chunks of vibrant yellow and green pineapple salsa on the side.

Lobster and Pork Belly Surf and Turf with Pineapple and Avocado Salsa

Name: Lobster and Pork Belly Surf and Turf with Pineapple and Avocado Salsa
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusion
Ingredients: lobster tails, 1 lb shelled and deveined; pork belly, 1 lb sliced; quinoa, 1 cup; chicken broth, 1 ½ cups; coconut milk, 1 cup; olive oil, 2 tbsp; smoked paprika, ½ tsp; avocado, 1 diced; fresh pineapple, 1 cup diced; jalapeño pepper, 1 seeded and minced; red onion, ½ finely chopped; fresh cilantro, 2 tbsp chopped; lime juice, 2 tbsp; salt, to taste; pepper, to taste

Category Main Course

Prep 25 minutes

Cook 35 minutes

Style Fusion

Technique Baking

Diet Friendly Gluten-Free

Daily Recipe: April 11, 2023

For our main course, we bring you an exciting twist on Surf and Turf, inspired by fusion cuisine. It features succulent lobster blending with juicy pork belly, complemented by a zingy pineapple salsa and creamy avocado puree. All served on a bed of colorful quinoa, infused with fragrant coconut milk and warming spices.

Ingredients (for 4)

Lobster tails - 1 lb - shelled and deveined
Pork belly - 1 lb - sliced
Quinoa - 1 cup
Chicken broth - 1 ½ cups
Coconut milk - 1 cup
Olive oil - 2 tbsp
Smoked paprika - ½ tsp
Avocado - 1 - diced
Fresh pineapple - 1 cup - diced
Jalapeño pepper - 1 - seeded and minced
Red onion - ½ - finely chopped
Fresh cilantro - 2 tbsp - chopped
Lime juice - 2 tbsp
Salt - to taste
Pepper - to taste

Preparation

Step 1 - 🌡️🔥👨‍🍳

Preheat the oven to 350°F.
Step 2 - 🍖🔥👨‍🍳

Place the pork belly slices on a baking sheet, drizzle with olive oil and sprinkle with smoked paprika. Roast in the preheated oven for 30 minutes or until crispy.
Step 3 - 🍚🥥👨‍🍳

Rinse the quinoa well under cold water and drain. Place quinoa, chicken broth, coconut milk, and salt and pepper to taste in a saucepan. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes or until quinoa is tender.
Step 4 - 🦞🍳👨‍🍳

Heat a skillet over medium-high heat. Add olive oil and cook the lobster tails for 2-3 minutes per side, or until cooked through.
Step 5 - 🍍🥑🌶️👨‍🍳

Mix together the avocado, pineapple, jalapeño, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
Step 6 - 🍽️🍚🦞🍖🍍🥑👨‍🍳

Scoop a generous serving of quinoa onto each plate. Arrange a piece of pork belly next to a lobster tail on top of the quinoa. Drizzle the lobster and pork belly with any remaining pan juices or sauce from baking. Add a generous spoonful of salsa and avocado puree on the side.
Step 7 - 🍴🍽️😋

Serve hot and enjoy!

Additional

This dish is best enjoyed with a crisp white wine or a light beer. For a bit more heat, leave some of the jalapeño seeds in the salsa. To make it a bit sweeter, add a drizzle of honey to the avocado puree.