Recipe courtesy of Chef Enrique Olvera; featured in The Perfect Protein.
Makes 4 servings
The Lobster & Longaniza
2 tails of clean lobster
1⁄2 cup of chopped longaniza
1 tablespoon of olive oil
1 tablespoon of salt
Obtain 4 portions of lobster. Put olive oil in a frying pan and fry the longaniza. Add the lobster and sauté. Rectify the seasoning.
The Refried Beans
1 big clove garlic
1 tablespoon white onion
1 avocado leaf
1 teaspoon lard
1 chile pasilla mix
1⁄2 cup of boiled black bean
1 cup of purified water
1 tablespoon of table salt
Finely chop the garlic, onion and the avocado leaf. Melt the lard in a pot and add all the ingredients except water and salt. Cook over medium heat for 10 minutes, stirring frequently. Add the water and bring to a boil, take out of the fire, grind it, pass it through a fine colander and rectify seasoning. Set aside in a pastry bag or a dispenser bottle.
The Tortilla de Hoja Santa
1 cup of blue corn dough
2 tablespoons of purified water
1 tablespoon of table salt
4 leaves of Hoja Santa without the stem
Knead the dough, the water and salt until you have a homogeneous mixture. Separate in 1 ounce portions and shape it. Put the dough balls on the hoja santa leaves and make tortillas with the help of a press. Cook on a hotplate at a medium heat 15 seconds per side beginning with the dough side.
The Plate Set-up
1 flower of capuchina
10 coriander shoots
1 tablespoon of onions (sliced into small rings)
1 tablespoon of chile rings
Place the tortilla on one plate with the side of the leaf upwards and put the lobster and the longaniza over it. Make 3 small mounds of refried beans; garnish lobster with capuchina petals and coriander shoots; finish with the chiles and onions.