Poached Lobster & Compressed Watermelon Salad with Grapefruit Two Ways

Preparation

Prepare an ice bath (a large bowl of ice water). Combine the water, pickling spice blend, citrus juices and 1 tablespoon of salt in a small saucepot over high heat. Bring to a boil, turn off the heat and add the lobster tails. Cook for 7 minutes. Remove the lobster tails and place in ice bath. Once the lobster tails are cooled, remove from ice bath and pat dry using paper towels. Cut the lobster into ½-inch slices and refrigerate.

Separate the grapefruit into 2 equal portions. In a mixing bowl, whisk together the oil, rosemary and salt. Coat 1 portion of the grapefruit in the oil mixture. Cut the remaining grapefruit into small pieces.

To serve, toss all of the ingredients together in a large bowl. Plate family-style and serve immediately with a beer.

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Compressed Watermelon

Arrange the watermelon, with no space between squares, on a baking sheet lined with parchment paper. Whisk together the lime juice, basil and salt, then cover the watermelon with an even layer of the mixture. Cover the watermelon with parchment or wax paper then top with another baking sheet. Place something weighing approximately 5 pounds on top of the baking sheet to weigh it down. Let stand for 3 to 8 hours. Once compressed, transfer the watermelon to a sealable container and refrigerate.

1 large family-style serving, 6

About this recipe

Suggested Pairing: Fruity saison (Belgian-style farmhouse ale) or Berliner weisse (sour wheat beer)