I just had to post this beautiful conche ceviche from Habana Libre on Little Corn Island.

I ate lobster nearly every day during my recent vacation in Nicaragua. I had it steamed, pan-seared, poached and grilled (my favorite).

This recipe is inspired by the beautifully-prepared grilled Lobster that I enjoyed at Restaurante El Timón in San Juan del Sur. I diverge a bit from their preparation by pairing the lobster with a creamy cauliflower purée (as opposed to serving it witih blanced cauliflower, as shown in the picture above).

The Garnishes

I'll start with the garnishes because it's best to have these ready in advance, since cooking the lobster is quick and since timing is important.

• Butter - Good lobster demands butter. Preparing some warmed table butter in advance is advisable. You can also use butter to prep and base the lobster.
• Cauliflower - The photo shows the lobster served with semi-blanced cauliflower and some decorative parsley. The menue originally called for a creamed caulifower base. I would have also prefered if they served the cauliflower grilled as well.
• Greens - The photo shows some decorative parsley. For the onion loverse, substititue parsel for chive sprigs.

The Lobster

To prepare the lobster, use a nice pair of kitchen shears to cut a slit down the full length of the tail. If you would like your tail to cook up flat and long, insert a skewer that runs from right underneath the tail fan, through the center of the meat, and out through the other end. To cook, place the tails on the grill with the cut side down. Keep the grill at a medium temperature (ca. 300 degree). Cook for 7-8 minutes and then flip.

After flipping, move the tails over to a cooler part of the grill‐away from direct exposure to the flame. Baste each tail generously with the garlic lemon butter, then close the grill and cook for another 3-5 minutes. When the meat is opaque, it is done.

Remove from the grill. Baste one more time with the butter and cover with aluminum foil. Let the meat rest for 3-5 minutes before serving. Once the meat has rested, you can easily wiggle it out of the shell or leave it in the shell for a nice presentation.

With resting time, the whole process took about 25 minutes.

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PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 2 PEOPLE

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I stopped in for lunch at El Timón on my last day in Nicaragua. Overwhelmed by the heat and not wanting anything heavy, I ordered shrimp salad, which was paired on the menu they had paired with a sort of white sauce (like a tarter sauce).

When the dish arrived, however, the waiter explained that the chef switched out the sauce for an avocado cream dressing.

I was skeptical, but impressed on first bite. It's not a combination that I would have thought up at home, but this combination certainly hit the spot for my a tasty, light mid-day snack.

I re-created this salad at home, and feel that I've achieved a close representation of the original. Here's my recipe:

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The Salad

Ingredients

• iceberg lettuce
• red bell pepper
• optional red pepper
• lemon
• olive oil
• black pepper

Preparation

Using a mandolin (or some careful knife work), finely slice the iceberg lettuce and red bell pepper. Mix till evenly distributed.

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The Dressing

Ingredients

• grapeseed or olive oil
• tablespoon of honey
• avocado
• juice of one orange
• garlic, lime juice, sea salt and freshly ground black pepper to taste

Preparation

Combine the oil, honey, garlic, avocado, and orange juice. Puree until smooth. Mix in lime, salt and pepper