Blue Bayou Seafood Salad

6 oz. Lobster Tail, cooked, no shell
1 T. Celery, finely diced
1 t. Green Onions, finely chopped
1 t. Lemon Juice
2 t. Mayonnaise
1 t. Dijon Mustard
Dash White Pepper
Dash Tabasco sauce
Salt To taste

Slice four thin (1/8") lobster medallions for garnish. Dice the rest into 1/4" cubes for use in salad mixture. Combine all ingredients and store in refrigerator.

Cucumber, thinly sliced (approx. 22 pieces)
1/2 small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 tblsp. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig

Place cucumber slices around inside of a 2-3" cookie cutter on plate. Fill with lobster salad mixture. Remove cookie cutter. Lay lobster medallions on top. Garnish mold with tomato, flower, and dill. Roll salmon slice around six mushrooms and garnish one on each side. Lay shrimp and crab claws on sides of plate, garnishing with radish sprouts.