Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème
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Napoleons, 8 PortionsHere’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.
Ingredients
- NAPOLÉON
2 ea Avocado
2 Tbsp Lime, juice of
½ cup Chives, thinly sliced
Salt
¼ cup Extra-virgin olive oil
2 ea Lobster (1½ lb.) cooked, chilled
1 tsp Aleppo chili pepper flakes
2 cups Red grapes, halved
2 cups Black grapes, halved
FRISÉE SALAD1 hd Frisée lettuce
½ oz Cilantro, leaves and stems separated
Salt
GREEN GRAPE CRÈME1 cup Green grapes
¼ cup Cilantro stems, minced
2 tsp Jalapeño, minced
1 cup Crème fraîche
2 Tbsp Honey
4 ea Lime, zest and juice of, reserved
Flaked sea salt
Directions
- Peel the avocado and cut into small dice and combine with half the lime juice, chives, salt, and half the extra-virgin olive oil. Set aside.
- Shred or roughly chop the lobster meat. Combine with the salt and Aleppo pepper. Set aside.
- FOR THE FRISÉE SALAD:
- Mix frisée, cilantro leaves with salt and remaining lime juice and extra-virgin olive oil. Set aside.
- FOR THE GREEN GRAPE CRÈME:
- Blend the green grapes, cilantro stems, jalapeño, and crème fraiche in a blender until completely smooth. Strain and combine with honey, lime juice, and zest. Add salt if necessary. Chill.
- TO ASSEMBLE THE NAPOLÉON:
- Using a round ring mold about 2-inches high and 2-inches across, place ¼ of the lobster and press to form first layer. Top the lobster with ¼ of the black grapes and fill the mold with ¼ of the avocado and pack down in the mold, smoothing the top of the mold perfectly straight with a knife. Top with red grape halves arranged in a shingled pattern. Remove ring mold and sprinkle lightly with sea salt, if desired.
- Place a small amount of the frisée salad next to the napoléon.
- Drizzle 2 tablespoons of the green grape crème on the plate.
