Name: Tuna Lobster Roll with Curry Granita
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT4H55M0.000S
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

Directions

Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl.
Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna. Roll tuna like a sushi roll. Slice roll into pieces 2-inch thick. Drizzle with soy vinaigrette.

Soy Vinaigrette:

Whisk all ingredients together in a small bowl.

1 tablespoon olive oil

In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes. Add remaining ingredients. Let simmer for 10 minutes.
Strain into a roasting pan and freeze.
When frozen, scrape granita with a fork to form ice crystals. Serve.