1 Avocado, ½” diced
2 Vine ripened tomatoes, ½” diced
1 Mango, ½” diced
1 European cucumber, ½” diced
3 Cooked lobster tails
4 oz Crab meat
2 oz Micro Arugula
8 Chilled grilled asparagus
4 Grape tomatoes
6 oz Saffron caper sauce
4 oz Vanilla Bean Dressing
Lobster roe for garnish (substitute with salmon caviar if lobster roe is not available)
Saffron Caper Sauce (makes 1 quart)
3 oz Saffron Reduction ***
6 oz Mayonnaise
2 oz Capers
18 oz Red wine vinaigrette
Method:
1. Combine all ingredients and blend.
** Saffron reduction: Combine 4 oz of white wine and a pinch of saffron and bring to a boil, let cool.
Vanilla Dressing (makes 1 quart)
4 oz Sparkling apple juice
4 oz Rice vinegar
½ stick Vanilla bean
24 oz Grape seed oil
3 oz Vanilla sugar
Method:
1. Combine the vinegars, vanilla sugar and vanilla bean and bring to a boil
2. As soon as it starts to boil, remove from the stove
3. When the mixture is cool, blend the oil slowly to emulsify
METHOD:
1. Use a slightly oiled condensed milk can that has both the top and bottom removed as a mold for the tower.
2. Arrange in a tower mold the following ingredients by order; avocado, tomato, mango, crab, cucumber and top with lobster tail slices. Remove the mold gently.
3. Place the saffron caper sauce around the tower
4. Garnish the plate with the micro arugula, asparagus, grape tomato and lobster roe.
5. Drizzle the vanilla bean dressing around the plate