Central Europe(Change)

Lobster Salad with Spiced Pink Grapefruit, Peppers, Fennel and Quinoa

In this Lebanese-inspired dish, pink grapefruit segments are marinated in a light syrup flavored with red pepper purée, warm spices and ginger before doubling as the vinaigrette used in this lobster salad.
Red pepper purée shares the same spicy clove notes as the cinnamon used in the syrup, along with some violet-scented aromas that also link it to ginger. This purée also has a fruity aromatic link to grapefruit, which provides its own direct citrusy ties to star anise.

Spiced Pink Grapefruit - preparation
Peel the grapefruit with a knife and separate each of the segments using a paring knife. Discard the membranes.
Combine all of the remaining ingredients in a sauce pan and bring to boil. Discard the star anise and cinnamon. Pour the syrup over the grapefruit wedges and let cool. Set aside.

Peruvian Cañihua (Quinoa) - preparation
Rinse the cañihua in a sieve and drain. Toast the cañihua in a medium-size pot. Add the vegetable broth, stir and bring to a boil. Reduce heat to medium and cook for 12–15 minutes. Drain any leftover broth and add a dash of olive oil. Season with salt, to taste.

Lobster with Spiced Pink Grapefruit, Peppers and Fennel - preparation
Combine the fennel, grapefruit and watercress together in a bowl, and season with olive oil, salt and pepper, to taste. In a separate bowl, season the lobster with a dash of olive oil, salt and fresh pepper. Add a dash of olive oil to the marinated grapefruit segments and season with salt to taste.

BRON: FOODPARING