Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing

• 1 1/2 cups chopped onions
• 3/4 cup chopped carrots
• 3/4 cups chopped celery
• 4 cloves garlic, smashed
• 3 bay leaves
• 1 cup distilled white vinegar
• 3 lemons, quartered and juiced
• 3/4 cup salt
• 2 tablespoons cayenne pepper
• 2 (1 1/4-pound) lobsters
• 8 cups mache or a chiffonade of mixed greens
• Cilantro-Avocado Dressing, recipe follows
• 1 1/2 cups halved teardrop tomatoes
• 1 1/2 cups diced hearts of palm
• 1 1/2 cups orange segments, white pith removed
• Fresh cilantro sprigs, for garnish
• 1 ripe avocado, diced
• 2/3 cup mayonnaise, preferably homemade
• 1/2 cup packed cilantro leaves, blanched and drained
• 1 1/2 tablespoons orange juice
• 1/2 lime, zested
• 1 to 2 limes, juiced (4 to 5 tablespoons)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon green hot sauce, or to taste

1. Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil.
2. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper.
3. Bring the pot to a boil and allow to cook for 15 to 20 minutes.
4. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes.
5. Immediately immerse in ice water to halt the cooking.
6. Once the lobsters have cooled, remove from the water and set aside.
7. Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat.
8. Chop the lobster into 1/2-inch pieces, and set aside.
9. Place a sixth of the greens into each of 6 large chilled martini glasses.
10. Drizzle a little of the dressing over the greens.
11. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster.
12. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs.
13. Serve immediately.
14. Combine all ingredients in a food processor and process until smooth.
15. Yield: about 2 cups
16. Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!

onions, carrots, celery, garlic, bay leaves, white vinegar, lemons, salt, cayenne pepper, lobsters, mache, cilantro, tomatoes, hearts of palm, orange segments, cilantro, avocado, mayonnaise, cilantro, orange juice, lime, salt, white pepper, green hot sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lobster-parfaits-with-teardrop-tomatoes-hearts-of-palm-and-cilantro-avocado-dressing-recipe.html (may not work)