Chef Allen Susser


Allen Susser established Chef Allen's restaurant in 1986. After earning a degree from New York City Tech, Florida International University and the Cordon Bleu, He worked at the Bristol Hotel in Paris, and went on to cook in fabled kitchens of Florida and New York, most notably that of Le Cirque.

Chef Allen's cross - cultural tropical cuisine that started with new world cuisine more that 15 years ago has been constantly evolving. His vision of what the future holds is a culinary fusion of cultures that share similar landscapes and tropical ingredients. The cuisines derived from the Caribbean, Latin America, the Pacific Rim and the tropical Mediterranean are ideal for fusion in a sweet, spicy and aromatic harmony. They all fit together very well though each offers a diverse spice box full of exotic flavors. Chef Allen's new Palm Tree Cuisine is fresh and flavorful, like a tropical vacation on a plate.

Among his many honors: Honorary Doctorate of Culinary Arts, Johnson and Wales University; The Torch Award for Leadership from Florida International University, The prestigious Best Chef -James Beard Award; Gourmet Magazine Top Table Award in South Florida; Best Restaurant for Food in Miami, Zagat Survey; and serves on the National Board of Directors for the American Institute of Wine and Food. The New York Times called Allen the "Ponce De Leon of New Florida cooking". As well as being featured in Time Magazine, Bon Appetite, Food Arts, and the Wine Spectator. Allen has appeared on the NBC Today Show as well as the CBS Early Show. He is the original author of New World Cuisine and Cookery (Doubleday, 1995), The Great Citrus Book (Ten Speed Press, 1997) and The Great Mango Book, (Ten Speed Press, 2001). He consults for American Airlines, KitchenAid, McCormick Spice and Sunkist.

Lobster and Avocado Salad

Ingredients:

  • 2 (2 pound) Live Maine lobsters

Dressing

  • 2 tablespoons Thai Fish sauce
  • 1 teaspoon Sugar
  • 3 tablespoons Freshly squeezed lime juice
  • 3 tablespoons Olive oil
  • 1 small Thai chili, seeded and minced
  • 12 large Fresh Thai basil leaves, minced
  • 2 sprigs Cilantro leaves, minced
  • 1 cup Shredded Napa cabbage
  • 1 bunch Arugula, stems removed
  • 1 small Red bell pepper, seeded, and thinly sliced
  • 1 large Ripe avocado, peeled, pitted and sliced thin

Method

To Prepare the Lobster:
Plunge the lobsters into a large pot of boiling salted water. Cover and boil for 10 minutes. Transfer the lobsters to a bowl and let cool to the touch. Using a clean kitchen towel, tear the claws and legs away from the body. Wrap the towel around the tail and twist, separating it from the body. Place the tail on its side and crush down with the palm of your hand until the shell cracks. Separate the meat from the shell and cut it into 1/2-inch slices. Using a lobster cracker, crack the claws and knuckles of the lobster and remove the flesh with an oyster fork. Use immediately, or cover and refrigerate for up to 24 hours.
To Prepare the Dressing:
In a small bowl, combine the fish sauce, sugar, lime juice and the chili. Stir in the basil and cilantro.
To Prepare the Salad:
In a large bowl, toss the cabbage, arugula, and bell pepper with 1/4 cup of the dressing. Arrange the salad on 6 Asian style rectangular plates. Top with overlapping slices of the lobster and avocado. Spoon the remaining dressing over the avocado.

Yield: 6 Servings

Source: Chef Allen Susser

» back to top
    Your Email Address:
    		 Your Friend's Email Address:

    < back