1 – 5 Oz Lobster Tail (Shelled and Sliced)
½ Avacado (Sliced)
¼ C Alfalfa Sprouts
½ Red Onion Sliced
4 Won Ton Wrappers (Cut into Triangles And Fried)
1 Yellow Bell Pepper (Sliced)
4 Oz Wasabi Aioli In A Streaker Bottle (Ingredients Listed Below)
1 Cup Brandy
1 Stick Unsalted Butter
¼ Tsp Cloves
2 Radishes (Sliced Skin On)
¼ Cup Rice Wine Vinegar
WASABI AIOLI (YIELD 1 Cup)
2 Egg Yolks
¼ Cup White Vinegar
1 Cup Olive Oil
2 Tbl Wasabi Paste
¼ Tsp Salt
2 Garlic Cloves
For your garnish take sliced radish and soak overnight in vinegar (they will turn pink in color). In a small saute pan over medium heat add butter to melt then add brandy and cloves. Put lobster meat in pan and cook for 3-4 minutes then remove and chill. On entrée plate place one won-ton triangle then lobster, avacado, red onion, bell pepper and alfalfa sprouts repeat three more times. Streak top with wasabi aioli and serve.
DIRECTIONS FOR WASABI AIOLI:
In a blender place egg yolks, wasabi paste, and garlic and puree. While running add vinegar the drizzle in olive oil and place into a streaker bottle for service.