1⁄8 Cup (2 tbs), florets cut into small bite sized pieces
1 Clove (5 gm), thinly sliced
1⁄8 Bunch (12.5 gm)
Extra virgin olive oil
Ni oise olives
Heart of palm
1⁄4 Cup (4 tbs), thinly sliced
1⁄2 Medium, minced
1.Run the knife through the head of the lobster. Severe the claws, clean the gut and twist the tail to break it open.
2.Insert a dinner knife underneath the lobster meat all the way through the tail. This will prevent the meat from curling up while it is put on the grill.
3.Throw the lobster tail on the grill for a minute so that it is barely cooked on the outside.
4.Tap hard on the shell and break it. Set aside the lobster tail meat.
5.In a bowl, make a marinade out of the garlic, thyme, extra virgin olive oil and 1 teaspoon of argan oil.
6.Marinate the lobster tail meat in it for at least 30 minutes.
7.Cut the cauliflower florets in small bite sized pieces and blanch them in hot water. Place them back in an ice bath to retain the crunch.
8.Remove the cores from the olives and thinly slice the heart of palm.
9.Mince the shallots finely.
10.Wash the parsley leaves.
11.In a bowl, combine the heart of palm slices, cauliflower pieces, olives, shallot and parsley leaves.
12.Squeeze in the lemon juice.
13.Season with salt and pepper.
14.Drizzle a teaspoon of argon oil. Toss the salad lightly.
15.Slice the marinated lobster tail.
16.On a plate, place the salad. Top with the sliced lobster sashimi and serve.