LOBSTER CRAB CAKE

INGREDIENTS:
1 cup Lobster Meat, diced
1 cup Scallops, chopped
¾ cup Crab, cleaned, shelled
1 tsp. Garlic
1 tsp. Shallots
1 each Egg
1 tbsp. Cilantro
2 tsp. Parsley
2 tsp. Chives
½ cup Panko, Japanese bread crumbs
To taste Salt & pepper

METHOD:
Mix and form. Sauté until brown.

AVOCADO RELISH

INGREDIENTS:
1 med. Ripe Avocado
2 tbsp. Red Onion, finely diced
2 tsp. Red Bell Pepper
1 tbsp. Cilantro, chopped
2 tsp. Garlic, chopped
½ tsp. Red Chili, chopped
1 tsp. Lime Juice
1 tsp. Gold Tequila
1 tsp. Corn Oil
To taste Salt and Pepper

METHOD:
To make relish, cut avocado in half and remove seed. Remove flesh with a spoon and dice into small cubes, be careful not to mush. Place in a medium size mixing bowl along with other ingredients and fold together. Pour in lime juice, oil and tequila over mixture and lest sit for two minutes. Fold together completely.

TANGY MUSTARD CREAM
INGREDIENTS:
2 tbsp. Coleman's Mustard
1 ½ tbsp. Water
¼ cup Dijon Mustard
¼ cup Lemon Juice
¼ cup Lime Juice
1/8 cup Salad Oil
1 tbsp. Vermouth
To taste Salt and Pepper