Chef's Kitchen: Paddlefish's Seafood Tower and Lobster Guacamole

By Allison Walker Torres, Entertainment Reporter/Anchor
Last Updated: Wednesday, July 26, 2017, 1:00 PM EDT

If a bunch of sea creatures threw a party for themselves, we may have found out what that would look like.

Introducing Paddlefish's Seafood Tower.

"It has a couple of components — a couple of things we're really proud of," Executive Chef Steve Richard said. "King crab from Dutch Harbor, Alaska, which is really beautiful. It's kind of the star of this dish."

So you have the crab hanging out with oysters that have invited some shrimp and even more crab via a crab ceviche. Tuna's not left out, either, as Chef customized his tuna poke with Asian pickles and sweet soy — both kissed with ginger.

Avocado is in both the ceviche and poke. It, too, is just as much the star of Paddlefish's Lobster Guac as the actual meat itself.

Both recipes are below.

Let's cook!

(Paddlefish is located at Disney Springs in Lake Buena Vista).

LOBSTER GUACAMOLE
Yield: Serves 4
Ingredients
● 4 oz. chopped lobster meat
● 3 ripe avocados
● 2 tbs. diced tomatoes
● 1 tbs. diced red onion
● ¾ tbs. minced jalapeno
● 2 limes, juiced
● Salt and pepper mix

Directions
1. Pit and peel the avocados and place in in a large molcajete
2. Use 2 spoons to muddle avocados to form a smooth paste
3. Set aside a pinch of diced tomatoes and lobster meat
4. Mix in remaining ingredients into molcajete until they’re evenly incorporated
5. Add salt and pepper to taste
6. Garnish with remaining tomato and lobster

SEAFOOD TOWER
Yield: Serves 4-6
Ingredients
● 2 James River Oysters, shucked
● 2 Ware River Oysters, shucked
● 3 oz. Crab ceviche
● 3 oz. Ahi Tuna Poke
● 12 oz. Dutch Harbor King Crab legs
● 4 jumbo Gulf shrimp (8 to 12 per pound)
● 2 oz. Hot Sauce
● 2 oz. Cocktail Sauce
● 10 oz. Blanched Seaweed

Directions
1. Fill tray with crushed ice and blanched seaweed.
2. Distribute shucked oysters, King Crab legs and jumbo shrimp on the tray.
3. Assemble crab ceviche in stainless steel bowl.
4. Transfer crab ceviche to jar and place in tray.
5. Prepare Ahi Tuna Poke in stainless steel bowl.
6. Put the finished Ahi Tuna Poke into a glass jar and place in tray.

CRAB CEVICHE
Ingredients

● 2 oz. jumbo lump crab meat, chopped
● ¾ oz. cherry tomatoes, halved
● ½ tbsp. minced cilantro
● ¼ diced avocado
● 1 tsp. diced red pepper
● ½ tsp. diced jalapeno
● ¾ oz. lime juice

Directions
1. In a stainless steel bowl, combine all ingredients, except avocado.
2. Fold mixture gently to distribute ingredients evenly.
3. Slowly begin to fold in avocado at the top of the bowl. We do this so the avocado does not break down too much.
4. Transfer ceviche to jar and place in tower.

AHI TUNA POKE
Ingredients

● 2 oz. diced ahi tuna
● ½ oz. diced sweet onion
● ¾ oz. Asian poke marinade
● ¼ avocado
● .2 oz. house pickle
● A pinch black sea salt
● A pinch togarashi

Directions
1. In a stainless steel bowl, combine all ingredients, except the avocado, sea salt and togarashi.
2. Fold mixture gently to distribute ingredients evenly.
3. Slowly begin to fold in avocado at the top. We do this so the avocado does not break down too much.
4. Transfer poke to jar and place in tower.
5. Top off jar with pinch of black sea salt and togarashi.

ASIAN POKE MARINADE
Ingredients

● 1 cup of soy sauce
● 3 oz. sesame oil
● 2 oz. chili garlic sauce
● 6 oz. sweet soy sauce
● 2 oz. yuzu juice
● 1 oz. fresh ginger, grated

Directions
1. In a lined container, combine all ingredients, blend, to combine all ingredients.
2. Label, date and refrigerate.