David Werly, the executive chef of Le Cirque at the Bellagio in Las Vegas, shares this lobster recipe with us.
Napoleon of Lobster, Caviar and Quail Egg
By Le Cirque Executive Chef David Werly
1 Lobster tail
1 oz. Caviar
2 quail eggs
2 TBS. Mayonnaise
200 gram black truffle
100 ml. Truffle juice
100 ml. Chicken stock reduced by half
1 TBS. of mustard
Put all ingredients in a mixer and slowly add: 2 cups Extra Virgin Olive Oil.
Cut the lobster tail into ½ inch cubes and mix with mayonnaise.
In a circle place lobster first, top with blini, cover with caviar and finish with a quail egg sunnyside up.
Make a design on the plate with the Truffle Vinaigrette and place Napolean on top
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