• 1) Chop the cooked lobster and chives. Then mixed together with Aji amarillo Aioili.
• 2) Fried Wonton skin in order to make it crispy. Then fill them with the lobster mix on step 1.
• 3) Put the three sauces remaining (avocado puree, yuzu tofu, and beat sauce) on top of the lobster mix / tacos shells on step 2.
• 4) Spread some micro greens and gold flakes as garnish on top. Cut the lemon in half and then in V shape to. Each side to stand the tacos.

Aji Amarillo Aoili

• 1. Remove the seeds from the Peruvian Aji Amarillo and boil in hot water for 15 min
• 2. Once it get cold, blend it with 1oz of Hellman's Mayonnaise

Beet Sauce

• 1. Blend beet with sweet chili sauce 250ml and Hellman’s Mayonnaise 1oz

Avocado Puree

• 1. Blend Avocado and cilantro Juice 50ml

Yuzu Tofu

• 1. Blend Tofu and Yuzu juice 50ml