When I first started plotting the holiday dinner menu, I thought I would like to serve some nice lobsters with a vinaigrette of some sort. But a visit to seaside market a few days before brought the shocking news that the lobsters I had in mind, large rock lobsters alive and kicking and about 1 kilo each, were a shocking P1,800 a kilo (USD36)! I wasnâ€™t feeling that giddy so I decided to downscale my appetizers to large prawns. But on the day of the dinner, at the Salcedo market, I spied some terrific looking baby lobsters at just PHP560 a kilo, an utter bargain! I bought 10 pieces which amounted to less than 2 kilos and hoped for the best. This dish is also more stunning with bright red pomegranates but the only ones I could find locally were these more pinkish version. Not to worry, they tasted just as good. So here goes, a very elegant looking, fresh tasting lobster appetizer a la Marketmanâ€¦
First steam the lobsters until just cooked and allow these to cool. I put some lemon in the water hoping that will have some effect on the lobster, not sure it does. Then when cool, cut each lobster tail in half lengthwise with a good solid knife. Clear out any mucky stuff. Prepare an assembly line of ingredients to make plating a breezeâ€¦ pomegranate seeds/arils, baby arugula microgreens, sliced grape tomatoes, and a vinaigrette made with olive oil, mustard, some champagne vinegar and pomegranate juice and seasoned well with salt and pepper. Just before serving, make sure you coat the half lobster tail with dressing, then sprinkle the plate in whatever arte manner you prefer and drizzle with vinaigrette. This is good for say, two bites, but it is a terrific mix of crustacean meat, sweet hits of pomegranate, and a sharper vinaigrette, bitterness from arugula, etc.â€¦ This dish is cold, has color, flavor and visual interestâ€¦AND it is incredibly easy to make!