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, avocado, red onion, bell pepper and alfalfa sprouts repeat three more times.
Streak top with 4oz wasabi aioli in a streaker bottle and serve.
Ingredients
1/2 cup sprouts alfalfa
1/2 Peak Fresh Produce® Avocado(es), sliced
1 cup brandy
1/4 tsp cloves, ground
5 oz Bay Winds® Lobster, Tail Meat 100%
2 Peak Fresh Produce® Radish(es), sliced, skin on
1/2 Peak Fresh Produce® Onion(s), Red, sliced
1/4 cup rice wine vinegar
1 stick Nature's Best Dairy® Butter, Unsalted
4 wonton wrappers, cut into triangles, fried
1 Peak Fresh Produce® Pepper(s), Yellow, sliced
Wasabi Aioli
Directions
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.
