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 ...

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