Tuna Lobster Roll with Curry Granite

• 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

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.

tuna, lobsters, cilantro, tomatoes, mushrooms, sour cream, mint, wasabi, sesame oil, olive oil, soy sauce, red curry, lemon grass, ginger, squeezed limes, chicken stock, apple juice, coconut milk, olive oil

Taken from www.foodnetwork.com/recipes/tuna-lobster-roll-with-curry-granite-recipe.html (may not work)