8 - 4 ounce split lobster tails
8 each middleneck clams
8 each stone crab claws
16 each white shrimp, 10-15 count
8 wooden bamboo skewers
Citrus Brine (recipe below)
4 ounces melted butter

Peel shrimp removing all shells and clean. Wash clams in water well to remove any sand. Crack stone crab claw and remove the hard shell to only leave the tip of the claw. Split lobster tails in half and remove the meat from the shell. Place lobster meat on cutting board to roll into a circle. Place two skewers to form and hold a round circle shape.  Place lobster and shrimp in brine for 2 minutes. Steam clams until open. Remove the lobster and shrimp and grill. Brush with melted butter and season if needed.  Remove when finish grilling.  Have stone crab ready

Citrus Brine

1/3 cup granulated sugar
1/4 cup kosher salt
1 ½ whole lemons
1 ½ whole limes
1 tablespoon chopped cilantro
24 ounces water
1 tablespoon whole peppercorns
¼ cup orange juice

For brine add sugar, salt, water, cilantro, peppercorns and orange juice and mix well. Zest the lemon and lime and add to the mix. Cut lemon and lime in half and squeeze all the juices and
pulp also into the mix.

Cucumber Salad

½ peeled cucumber
1 whole tomato
3 ounces water
½ ounces sugar
1 tablespoon white vinegar
Kosher salt - to taste
Cracked black pepper - to taste

Slice the cucumber and tomato skin into very thin slices. Place in bowl and add the water, vinegar, sugar and salt & pepper to taste.

Plantain Coconut Broth

4 ounces ripe plantain
2 tablespoons diced green peppers
2 tablespoons diced sweet onions
2 tablespoons diced garlic
8 each sprigs of cilantro
1 quart water
1 ounce seafood base
1 quart heavy cream
2 ½ ounces coco lopez
2 ½ ounces lime juice
2 ounces white wine
1 ounce clarified butter
Salt & pepper to taste

Sauté the peppers, onions, garlic, cilantro in the butter until light golden brown. Add the white wine. Add the water, seafood base and mix well. Add the heavy cream and cocoa lopez and allow to reduce by half. Once reduced place all ingredients in blender and blend well. Remove and season with salt and pepper.

Yucca Mash with Fried Yucca Basket
1 pound of peeled and diced yucca
8 ounces herb butter (recipe below)

Boil the yucca until very soft and remove from the water. Place in bowl and blend in herb butter until well mix.  Season with salt and pepper if needed.

Herb Butter

1 pound unsalted butter
1 ounce chopped garlic
3 ounces lemon juice
¾ ounces lime juice
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped parsley

Soften the butter and blend in rest of ingredients until well blended.

Plate Assembly

½ split lime
4 split tea leaves

8 - 8 ounces red snapper fillet with skin on
Kosher salt
Cracked black pepper
Chipotle powder
6 ounces olive oil

Cut the snapper fillets in half on bias. Season both sides with seasonings.

Roasted Chipotle Broth

2 ½ beef steak tomatoes
5 each whole peeled garlic
2 each whole peeled shallots
¼ teaspoon chipotle powder
1/8 teaspoon black pepper
¾ teaspoon of kosher salt
5 teaspoons tomato powder
1 quart water
¾ tablespoon sugar
1 ½ teaspoon chicken base
1 ¼ tablespoon modified food starch
1 oz olive oil

Cut tomatoes into quarters. Place tomatoes, garlic, shallots and peppercorns in sauce pan. Sauté with the olive oil until well caramelized. Add the water, salt, tomato powder, sugar and base. Simmer for 20 minutes. Add the food starch and cook for another 5 minutes. Remove and strain.         

Stone Crab Rolls with Basil lemon Paste

16 each rice papers
1 pound picked stone crab meat
2 ounces diced red peppers
2 ounces diced yellow peppers
1 pound shredded white cabbage
6 ounces frisee lettuce
1 ounce diced cilantro
Kosher salt, to taste
Black pepper, to taste

In a bowl mix the cabbage, lettuce, peppers and cilantro to form a dry salad. Season with the salt and pepper. Place a rice sheet in warm water until soft.  Remove and place on board. Drizzle 1 teaspoon of the paste on the sheet. Place 2 tablespoons of the salad and 1 oz of the crab meat in the center. Roll tight and fold in the corners while folding. Once folded place on sheet and cover until ready for service.

Basil Lemon Paste

1 bunch of basil
1 cup olive oil
1 tablespoon diced shallots
1 teaspoon diced garlic
2 tablespoons Dijon mustard
4 ounces white vinegar
1 tablespoon lemon juice
Salt and pepper, to taste

Blanch the basil in hot water for a second and cool. Place in blender with mustard. Pulse for a second and slowly add the oil. Once all added, remove and place in a bowl. Add the vinegar, shallots, garlic, sugar and squeeze in the lemon.  Season with salt and pepper

Garnish

2 packs of bean thread noodles
16 sprigs of cilantro leaves