(WJBK) -- Get this recipe courtesy of Wolfgang Puck Steak located inside MGM Grand Detroit.
Ingredients: 1 oz lobster Meat, Cut into large dice 2 oz Crab Meat 1 ½ + 1 T Herb Remoulade Sugar Salt Black Pepper Lemon Juice 1/3 C Avocado, finely diced ¼ Cup 5 herb Salad ¼ Cup Micro Greens ¼ Red Endive, Cut in halve, core removed and julienned 1 tsp Lemon Juice 1 tsp Tuscan Olive oil 2 T Cocktail Sauce ¼ tsp Basil Oil
Method: In a small bowl mix lobster meat with 1 ½ T herb remoulade and a few drops of lemon juice. Adjust seasoning with salt, pepper and sugar. Gently fold crab meat into this mixture.. Layer in the diced avocado and then lobster/crab mixture. Drizzle 1 T cocktail sauce on top of tower. Remove ring mold. In a medium bowl mix micro greens, herb salad and endive with lemon juice and olive oil. Dress the greens and place in a tight pile on top of tower. Equal distant around plate place 5 small dots of Cocktail Sauce ½ the size of a nickel on the plate. Inside the cocktail sauce dots place dots of remoulade. In a circle connecting all of the dots drizzle a thin line of EVOO. Then drizzle basil around the plate on top of the EVOO.