From: Chef Enoch Roshan, Restaurant Associates. Yield: 4 servings. 8 oz. lobster tail, cooked, shelled, chilled, cut into large chunks 3 mint stems, leaves only 3 cilantro stems, leaves only 2 Tbsp. olive oil 2 limes 4 oz. fennel bulb, diced 3½ oz. tender celery stalks, diced 2 large Fresh California Avocados (about 8 oz. as purchased) 3 small navel oranges as needed, salt and pepper for garnish, micro cilantro for garnish, cilantro oil for garnish, small cubes of Fresh ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.