Play with Your Food

Yield: 2 Servings

Ingredients:

Guava-Vanilla Dressing:
• 250 grams guava puree
• 1 vanilla beans, split and skinned
• 1 ½ lemon, juiced
• 1/2 pint water
  
  Citrus Aioli:
• ½ gallon fresh mayonnaise
• 2 oranges, juiced and microplaned
• 3 lemons, juiced and microplaned
• 2 limes, juiced and microplaned
• 4 shallots, finely diced
• Salt and pepper, to taste
  
  Lobster Roulade:
• 1 ounce jicama, sliced and drained of moisture
• 6 ounces lobster, chopped
• ½ teaspoon lemon vinaigrette
• 4 Tablespoons guava-vanilla dressing
• 1 teaspoon Citrus Aioli
• ½ ounce micro greens

Method:
For the Guava-Vanilla Dressing:
Combine all ingredients and lightly simmer, then cool down and strain.

Citrus Aioli:
In a mixer, combine the mayonnaise with the citrus zest, juice, and shallots.

For the Lobster Roulade:
Shingle the jicama in 3 ½ inch ring mold. Mix lobster meat with citrus aioli, season, and place inside of shingled jicama. Pick up lobster salad with a spatula, gently remove the ring mold, and drizzle the top with guava-vanilla dressing. In a separate mixing bowl mix lemon vinaigrette and micro greens, then garnish the lobster salad. Drizzle plate with guava-vanilla dressing.

Wine Pairing:
Four Hearts Vineyard Chardonnay, Russian River Valley, 2005

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