Yield 4 lobster rolls:

• Separate the tail and claws. Skewer the tails to keep it straight. Bring a pot of water to a boil.
• Add all of the lobster to the pot. Allow the tail to cook for 5 minutes, then remove and place in an ice bath. Cook the claws for an additional 5 minutes, then place into the ice bath.
• Remove the meat from the shells, being careful to keep the meat intact.
• Cut the tail lengthwise in half. Wrap lobster into a cylinder to size.
• Remove crust from brioche. Cut to size to wrap around the lobster.
• 6. Brush brioche with egg white; roll up and wrap tightly in plastic wrap. Refrigerate for 30 minutes.

• Wash the oranges and weigh them
• Measure 25% of the orange weight in sugar and combine in a vacuum bag.
• Seal and cook sous vide for 14 hours at 83°C.
• Transfer the orange jam to vitamix and blend until smooth add the oil to emulsion
• Cool completely and transfer to a squeeze bottle

• Clean and dry all the shellfish
• Over medium heat in a sauce pan combine the fennel, shallots, peppercorns, bay leaf. Vermouth and clam juice
• Cook for 5 minute or until vegetable are cook
• Add the littleneck, cover increase heat to high, and cook until clams open.
• Using a perforated spoon, the clams to sheet pan to cool.
• Repeat with the mussel.
• Strain the cooking liquid into a clean sauce pan skimming away impurities from the top. Remove from heat and reserved to make horseradish cream
• Clean the shellfish remove from the shells
1. To clean little neck clams: using a shears, trim the away stomach of each clams and discard.
2. To clean mussel: pull off and discard black bands around edge of each mussel separate the 2 fillets with a knifes
• Refrigerate on ice in separate containers

• Filled a large bowl of ice water and set smaller bowl inside it.
• In a saucepan, bring the cream, shellfish broth and horseradish to a boil.
• Remove from heat cover, let it steep for 30 minutes. Strain to a chinois discard solid.
• In a medium sauce pan combine 475-gr strained liquid, agar agar, sugar and salt
• In a medium bowl, whisk together yolks and cornstarch.
• Bring liquid to a boil whisking constantly, remove from heat
• Slowly whisk hot liquid into egg yolks-cornstarch mixture to temper.
• Pour mixture back into saucepan. Place over low heat and bring to a simmer whisking constantly cook until mixture bubbles and thickened remove from heat.
• Strain to a chinois into bowl set on ice water. Let cool completely until set.
• Transfer to a blender and blend on high speed until completely smooth.
• With blender running on low speed, slowly add Ultra-Tex 3 and xanthan gum and blend until mixture is thick and smooth.
• strain through a chinois and transfer to small squeeze bottles (1 for each team) and refrigerates

• halve and pit avocado. Scoop flesh from skin.
• in a blender, each team combine avocado, oil, glucose, lime juice, and salt and blend on high speed until smooth transfer to 2 container 1 for each team

• Preheat the oven to 330˚F
• To a Vitamix blind the nori until powder
• Add all the other ingredients and blend until very smooth
• Spread the seaweed mixture nicely to a silicon mold
• And bake in your preheated oven for about 6 minutes, if you bake it too long the crisp gets too hard