Lobster Crudo

To me, Chef Arthur Artiles made this dish to be a very refreshing appetizer...something very light and fresh. It's drizzled with a light citrus vinaigrette over the thinly sliced cucumbers and a poached lobster topped with a simple salad of roasted tomatoes that were slowly roasted for many hours at the lowest temperature in the oven and then mixed with micro greens...which are miniature green salad leaves.

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