Yield:  4 -6 servings

Ingredients	Quantities
Lobster
Raw Lobster Tail Meat, sliced thinly on a bias	2 tails
Passion Fruit, juice and seeds	1
Fresh Lime, juice and zest	2
Fresh Lemon, juice and zest	1
Olive Oil	¼ cup (60 ml)
Minced Shallots	1 Tbsp (15 ml)
Jalapeno Pepper, membrane & seeds removed, minced	½ Fresh
Whole Grain Fresh Mustard	2 tsp (10 ml)
Salt	to taste
Black Pepper	to taste
Salad
Thinly Sliced Snap Peas	2 cups (500 ml)
Minced Shallots	1 tbsp (15 ml)
Honey	2 tsp (10 ml)
Salt	to taste
Black Pepper	to taste

Method for Lobster

• Emulsify (blend thoroughly) all ingredients, but the lobster, with a whisk until combined.
• Pour half of mixture over sliced lobster.
• Place lobster in fridge for 15 to 20 minutes to cure (time can be longer depending on desired texture).

Method for Salad

• Combine all ingredients and reserve.

Method for Serving

• Serve cured lobster on bed of prepared salad and pour desired amount of remaining curing juice over lobster.
• Garnish with fresh zest and passion fruit seeds.

Recipe courtesy of Gourmet Chef Packers