Tuna Lobster Roll with Curry Granite

Ingredients

• 6 ounces sushi quality tuna
• thinly sliced
• Flesh from 2 cooked lobsters
• chopped
• 2 sprigs cilantro
• 2 tablespoons diced tomatoes
• 2 tablespoons roasted and chopped mushrooms
• 1 tablespoon sour cream
• 2 limes
• juiced
• 2 sprigs mint
• chopped
• 1/2 teaspoon wasabi
• 1/2 tablespoon sesame oil
• 2 tablespoons olive oil
• 2 limes
• juiced
• 2 tablespoons soy sauce
• 2 tablespoons red curry paste
• 1 piece lemon grass
• 1 -inch piece ginger
• 2 squeezed limes
• 2 cups chicken stock
• 2 cups apple juice
• 2 cups coconut milk
• 1 tablespoon olive oil

Instructions

1. Gently pound the tuna slices into 2-inch by 6-inch pieces.
2. Place on plastic wrap.
3. Toss the remaining ingredients in a bowl.
4. Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna.
5. Roll tuna like a sushi roll.
6. Slice roll into pieces 2-inch thick.
7. Drizzle with soy vinaigrette.
8. Whisk all ingredients together in a small bowl.
9. In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes.
10. Add remaining ingredients.
11. Let simmer for 10 minutes.
12. Strain into a roasting pan and freeze.
13. When frozen, scrape granite with a fork to form ice crystals.
14. Serve.