This is my take on the Lobster Napoleon served at the Blue Water Grill in Skaneateles. It is simply and totally customizable!
Red onion: small and diced
Avocado: peeled and pitted
Watercress: washed and dried
Yellow tomato: diced into bite sized pieces
Mango or strawberry: diced into bite sized pieces
Lobster: 2 1-1 1/4 steamed lobsters; cleaned and dices into small pieces
Sriracha Mayonnaise, or a spicy mayonnaise if you cannot find this. I found it at the Coop in Niskayuna.
Low Sodium Soy Sauce
I am not sure what you call them but I use these small stainless steel cylinders. They are used for food prep and are about 3 inches high and 3-4 inches in diameter. I used 4 of them for this recipe. These house the Napoleons as you build them.
Start with the watercress as layer one. Then continue to build the layers in the cylinder using the lobster last and topping with the avocado. Lightly and gently salt and pepper. Cover with wrap and refrigerate 1-2 hours so it solidifies.
To prepare your plate squeeze the Sriracha Mayo in lines on the plate as desired. Next drizzle the soy sauce.
Now gently push out the bottom of the cylinders and place the Napoleons on the plate. Garnish with watercress and Mango pieces. (or strawberry if you used that.)
Serve with a lovely chilled Sancerre!