• NAPOLÉON OF GRAPES, LOBSTER, AVOCADO, AND GREEN GRAPE CRÈME

    Ingredients

    Napoléon

    Yield: 4 napoleons, 8 portions

    • Ingredients
      Amount
    • Avocado
      2 ea.
    • Lime, juice of
      2 Tbsp.
    • Chives, thinly sliced
      ½ cup
    • Salt
      as needed
    • Extra-virgin olive oil
      ¼ cup
    • Lobster (1½ lb.) cooked, chilled
      2 ea.
    • Aleppo chili pepper flakes
      1 tsp.
    • Red grapes, halved
      2 cups
    • Black grapes, halved
      2 cups

    Frisée salad

    • Ingredients
      Amount
    • Frisée lettuce
      1 hd.
    • Cilantro, leaves and stems separated
      ½ oz.
    • Salt
      as needed

    Green grape crème

    • Ingredients
      Amount
    • Green grapes
      1 cup
    • Cilantro stems, minced
      ¼ cup
    • Jalapeño, minced
      2 tsp.
    • Crème fraîche
      1 cup
    • Honey
      2 Tbsp.
    • Lime, zest and juice of, reserved
      4 ea.
    • Flaked sea salt
      as needed

    Method

    1. Peel the avocado and cut into small dice and combine with half the lime juice, chives, salt, and half the extra-virgin olive oil. Set aside. 
    2. Shred or roughly chop the lobster meat. Combine with the salt and Aleppo pepper. Set aside. 

    For the frisée salad:

    1. Mix frisée, cilantro leaves with salt and remaining lime juice and extra-virgin olive oil. Set aside. 

    For the green grape crème:

    1. Blend the green grapes, cilantro stems, jalapeño, and crème fraiche in a blender until completely smooth. Strain and combine with honey, lime juice, and zest. Add salt if necessary. Chill. 

    To assemble the napoléon:

    1. Using a round ring mold about 2-inches high and 2-inches across, place ¼ of the lobster and press to form first layer. Top the lobster with ¼ of the black grapes and fill the mold with ¼ of the avocado and pack down in the mold, smoothing the top of the mold perfectly straight with a knife. Top with red grape halves arranged in a shingled pattern. Remove ring mold and sprinkle lightly with sea salt, if desired. 
    2. Place a small amount of the frisée salad next to the napoléon. 
    3. Drizzle 2 tablespoons of the green grape crème on the plate.