Ingredients: 1 tbsp of olive oil 1 lobster tail (cut in half lengthwise) 1/4 cup of maple smoked bacon (fried and chopped) 1 cup of fresh corn kernels 1 cup of diced peeled potatoes 1 cup of creamed corn (thinned with a little heavy cream) 1 cup of clam broth 1/2 cup of chopped lobster meat 2 lobster claws 2 sprigs of fresh thyme Salt and pepper to taste

Method:

In a deep saute pan,heat oil over medium/high heat, add lobster tail halves, 1/4 cup of cooked and chopped maple smoked bacon and stir. Add corn and diced potatoes. Stir again. Add creamed corn mixture and clam broth and stir. Add lobster meat, lobster claws and two sprigs of fresh thyme. Stir again. Let simmer until the potatoes are tender and can be easily pierced with a fork. Add the desired amount of salt and pepper. Let it cool for a few minutes and serve.

To Plate:

Cut a piece of nori paper that will fit into the mold. Place the mold in the center of the plate and add rice to approximately half. Put desired amount of tuna on top of the nori paper. Place 2 tablespoons of julienne cucumber, 2 thin slices of pickled ginger and 2 sprigs of fresh cilantro on top of the tuna. Garnish the plate with some of the mayonnaise and sriracha mixture.