Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème

published 4 years ago by Videos from The Culinary Institute of America

Recipes at ??s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.

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