Coconut rice cake, avocado tartare with gooseberry pico, and lobster in coconut sauce
by Chef David Echeverri, David’s Restaurant & Lounge | Photos by Andy Varnes
David’s Restaurant has been a staple of the Amelia Island fine dining scene for more than a decade. Under the guidance of Miami-born executive chef and owner David Echeverri, the eatery has been luring locals and visitors alike with house specialties such as grilled octopus topped with chimichurri and served with sweet plantain bacon cheese croquettes and chorizo chipotle crema. Short on bold flavors, David’s is not. Here, he shares the recipe for lobster bathed in coconut sauce.
Coconut Rice Cake
Ingredients:
1 (13.5 oz.) can coconut milk
2 cups long or medium grain rice
2 Tbls. to 1/4 cup sugar (or brown sugar)
1 1/2 tsp kosher salt
1/2 cup raisins (optional)
3 cups water
Procedure
1. Heat coconut milk in a 2-quart heavy-bottomed saucepan over high heat until simmering.
2. Reduce to medium-low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons.
3. Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20 minutes total.
4. Add rice, sugar, and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes, and stir to combine.
5. Add water and stir well. Bring to a simmer over high heat, reduce to lowest possible setting, cover, and cook for 15 minutes.
6. Remove from heat and let rest 15 minutes longer. Fluff with a fork, then let it cool down and put the rice in a bowl and with your hands start smashing it a little bit until sticky. Then place in a square container. Put parchment paper on top and place some weight with another container on top. Refrigerate overnight. Cut into squares when ready to serve.
Avocado Tartare
Ingredients:
1 avocado, diced
½ red onion, finely diced
10 gooseberries, finely diced
Bunch of cilantro, chopped
1 Lemon, juice and zest
1 Jalapeno, finely diced
Olive oil
Salt and pepper
Procedure
1. Add all ingredients in a bowl and gently mix. Adjust seasoning as needed.
Lobster Encocado
Ingredients:
1 white onion, finely chopped
4 cloves garlic, finely chopped
Juice of 1 lime
1 Tbls. canola or vegetable oil
2 small tomatoes, peeled and chopped
3 scallions, finely chopped
1 bell pepper, diced
1 tsp. ground cumin
½ tsp. ground achiote
1 14-oz. can coconut milk
1 Lobster tail, de-shelled
¼ cup cilantro, finely chopped
Salt and pepper to taste
Procedure
1. Heat oil in a medium saucepan. Add lobster shell, onions, tomatoes, bell peppers, scallions, and garlic. Cook over medium heat for about 5 minutes.
2. Add coconut milk, cumin, and achiote. Stir and cook for about 8 minutes.
3. Reduce heat to low and simmer for 10–15 minutes.
4. Add the lobster tail, cover partially, and simmer for about 10 minutes more or until fully cooked.
5. Remove the lobster and shell and set aside. Blend the sauce until smooth, then strain. Season with salt and pepper. Stir in fresh cilantro.
Plating
1. Fry the coconut rice squares until golden brown and crispy.
2. Place an avocado tartare portion on top of the rice cake.
3. Arrange the lobster on the plate, spoon the encocado sauce next to it, and serve immediately.
