Chilled Green Pea and Avocado Soup

Procedure for the Soup:

1. Sweat the chopped onions in the olive oil over medium heat until soft but not browned.
2. Allow to cool to room temperature.
3. Blanch the green peas in boiling salt water, chill in ice water, drain, and dry with a paper towel.
4. Place the cooked onions, blanched peas, lemon juice, diced cucumber, mint leaves, and one cup of vegetable stock in a blender. Purée until smooth, working in batches if necessary.
5. Add another cup of vegetable stock, salt, pepper, and the diced avocados.
6. Add more stock in increments until the mixture reaches the desired consistency.
7. The soup should be very smooth with no identifiable pieces of vegetable and have the consistency of heavy cream.
8. Add one cup of Mexican crema or crème fraiche, blend again, and adjust the seasoning if necessary.
9. Cover and chill the soup in the refrigerator for at least one hour to allow the flavors to develop.

Procedure for the Lobster, Scallops and Prosciutto Roulade:

1. Rinse lobster tails under cold running water, making sure tails are clean before taking off the shell. Dry on a kitchen towel.
2. Turn lobster tails upside down. Using a pair of kitchen shears, cut soft bottom shell along the left and right sides, front to the tail, pulling off thin bottom shell.
3. Carefully loosen lobster meat off the shell, making sure the tail stays as one.
4. Cut lobster meat carefully from the bottom lengthwise in half, until you reach the 'outside' red meat, making sure meat still stays in one piece.
5. Carefully clean tail meat thoroughly in cold water. Place on kitchen towel to dry, refrigerate until ready to use.
6. Clean scallops, dice into large pieces.
7. Add scallops, heavy cream, Noilly Prat and salt to a food processor.
8. Blend until well combined and a smooth consistency is achieved. It is important not to over-mix at this stage as the cream could break.
9. Remove from food processor. Place into mixing bowl.
10. To check for proper seasoning, bring a small pot of salted water to a boil, spoon a dollop of the mixture into the water, poach until done, taste, check for seasoning and consistency.
11. Lay two lobster tails on plastic wrap, outside red meat facing down.
12. Spread a thin layer of scallop mousse on each lobster tail, sprinkle one tail with scallion ash.
13. Lay the other lobster tail on top, making sure the tail is in the opposite direction of the bottom tail.
14. Place a piece of plastic wrap, approximately 12 inches long, on a work surface.
15. Lay two slices of prosciutto on the plastic wrap, place the lobster tails on it, and roll up.
16. Wrap roulade in plastic wrap, tie up ends, poke holes in plastic wrap to release air pockets. Place another layer of plastic wrap around the roulade, re-tie ends.
17. Repeat steps 10-15 with remaining lobster tails and scallop mousse.
18. Poach roulades at 155°F in combi-oven, until core temperature reaches 140°F. Chill in ice water. Refrigerate.
19. Once completely chilled, slice each lobster roulade into nine even slices, three per portion.

To Plate:

1. Ladle 1½ cups of chilled green pea soup into a chilled bowl.
2. Place three slices of the lobster roulade on the soup.
3. Pipe little dollops of Mexican Crèma, and drizzle drops of red chili oil on the soup.
4. Sprinkle a small amount of purple sea salt, and garnish with fresh pea shoots.
5. Serve immediately.