Ingredients 2 Tablespoons yellow peppers, diced small 1 Tablespoons green peppers 2 Tablespoons onion finely chopped 1/2+ of a jalapeno pepper, seeded and finely minced (depending on amount of heat) 1 medium tomato, seeded, drained and diced 1/4 of a cucumber diced small 1 1/2 Tablespoons of finely minced mint 3 Tablespoons of finely minced cilantro 1 Tablespoons of extra virgin olive oil 2 key limes, juice only 3 Tablespoons of fresh orange juice, about 1/2 small orange To taste, salt and pepper 1 Maine lobster (approx 1.3 pound), cooked rare, coarsely chopped 1 medium Hass avocado, diced into cubes Directions Make a salsa by combining yellow and green peppers, onion, jalapeno, tomato, cucumber, mint, cilantro, olive oil, juice of 1 lime, and a half of the orange juice with a pinch of salt and pepper to taste. Marinate lobster meat in the remaining lime juice and orange juice for 5 minutes, check seasonings. Take a chilled martini glass, put a small amount of salsa in the bottom of the glass. Arrange a layer of lobster meat on top, and add a layer of the diced avocado. Repeat the process until the glass is almost full. End with a layer of lobster on top, and top it with a small teaspoon of salsa and avocado. You now have a refreshingly light appetizer full of California flavors. Creator Comment By: Chef Frank Gozony, Graduate, New School of Cooking, Culver City, California. Bronze Medalist 2002 Maine Lobster LA Challenge |