Ingredients
600 grams or 4 pieces of Phuket lobster shelled, dressed with 40 grams of thinly sliced San Daniele prosciutto.

Preparation:
Preheat griddle and oven to 280 degrees, dress lobster then wrap with the prosciutto and tie with butcher's string. Sear on griddle on both sides, then bake in the oven until cooked. Keep warm.

Guacamole glass spring roll
Ingredients
4 pieces Vietnam glass spring roll sheet. 3 avocados, peeled and stoned. 2 tomatoes, baked and chopped. 2 tbsp onion, finely chopped. 2 cloves garlic minced. 2 Jalapeno chilli, minced. 2 tbsp olive oil. 1 ½ tbsp fresh lemon juice. Dash of Tabasco sauce, salt & pepper to taste.

Preparation
Slide off tomato skin, drain off excess juice, and chop-using potato masher. Then mash the avocado and mix with all remaining ingredients. Season with salt & pepper.
Take the Vietnam glass spring roll sheet and soak in cold water for a while. Lay on plastic wrap.
In the meantime, put the mashed avocado mix into a piping bag and pipe on glass spring roll sheet, then roll up. Set aside.

Mango salsa
Ingredients
1 ripe mango, peeled, stoned and diced. 60 grams of chopped red onion. 60 grams of chopped red bell peppers. 2 Jalapeno chilli with seeds removed and chopped. 3 tbsp fresh lime juice. 2 tbsp olive oil.

Preparation
Just combine all ingredients, cover and keep in refrigerator (can make in advance).

To serve
Dash balsamic reduction on the plate, cut Guacamole spring roll into cylinder shape and place in the middle of the plate. Place the mango salsa according to photo, then place lobster wrapped with the prosciutto on mango salsa. Garnish with Italian parsley and serve immediately.

About the Chef Wara Pakdeevirote

I have cooked in a number of hotels (in Phuket, Japan and England) as Executive Chef for 9 years.
I enjoy the freedom and the unlimited possibilities that cooking has to offer.

For me there is nothing more satisfying than pleasing customers with top quality cuisine that puts a smile their faces – blending Asian and Mediterranean flavours using only the freshest of ingredients.

For more information contact:
The 9th Floor
47 Rat-U-Thit Road Condotel Sky Inn
Tel: +66 (0)76 344 311
www.the9thfloor.com