Ingredients

• 1 pound tuna, cut into 3/4-inch by 3/4-inch cubes
• 1/2 pound hamachi, cut into cubes
• 2 tablespoons soy sauce
• 1/2 tablespoon lemon juice
• 1/2 tablespoon sesame seeds
• 1 piece ginger
• 1 clove garlic
• 1 tablespoon extra virgin olive oil
• 1 pinch dried mixed seaweed
• 1-ounce fresh seaweed from Brittany (rinsed)
• 1 bunch green onions, sliced for garnish
• Bamboo skewers
• 1 sea urchin roe
• 1 tablespoon mussel liquid
• 1/2 tablespoon lemon juice
• 1 tablespoon lobster oil
• 1 pinch ginger, chopped
• Bodies of 2 lobsters
• 1 carrot
• 1 piece of celery
• 1/2 onion
• Olive oil
• 1 bunch of tarragon
• 1 teaspoon coriander seed
• 1-ounce tomato paste
• Grapeseed oil

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Instructions

1. Combine cubes of tuna and hamachi. Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic and oil in a small bowl.;
2. VINAIGRETTE: To prepare mussel liquid, steam mussels in water with sliced ginger.
3. Puree all ingredients in a blender until emulsified.
4. LOBSTER OIL: Brown lobsters, carrot, celery and onion in olive oil. Add tarragon, coriander seed and tomato paste. Add grapeseed oil until lobsters are covered. Cook for 1 hour then strain.
5. To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions. Pick skewer through the cubes. Drizzle with sea urchin vinaigrette.