In January, we were given the opportunity to create some fancy hors d'euvres for Ed and Ada Harvey's Champagne Cocktail Party to Benefit the Boys and Girls Club.  We decided that there's nothing more elegant than Ahi Tuna wonton crisps and Lobster filled profiteroles. 

Hand fried wontons were topped with Wasabi Cream, seared Ahi Tuna crusted in sesame seeds, pickeld ginger, and sprouts. 
These were the biggest hit of the night, everyone loved them!

These profiteroles, light and airy puffs, were filled with rich lobster salad and a chive to garnish.
Everyone was very excited to see lobster served in such a unique but tasty way!

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