The quinoa adds some great earthy flavors to this dish, and is unusual. Quinoa is high in protein, which makes the dish very nutritious. It also produces a starch gel, similar to that of risotto, which gives it kind of a silky texture. The combination of lobster and quinoa is one that I really like—the mineral and earthy components of the lobster and the quinoa are very complementary. From a taste point of view, they tend to “cancel each other out” somewhat, so that each one on its own doesn’t seem as strong.
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