Tomato Mousse: Start by pureeing basil, tomatoes, and garlic. Strain thru with a cheesecloth, until clear. Reduce liquid and add 30% by volume of Heavy Cream. Add 6 sheets of Gelatin per half a quart of liquid. Cool down and fold in whip cream.
Lobster: Make a vegetable stock, and poach lobster for eight minutes. Cool down and dice. Mix with diced avocado, tomato concasse, lime juice, cilantro and one tablespoon of tomato mousse.

Chili Oil: Simmer fresh chilies in olive oil and add Chili Powder. Strain thru coffee filter.

Garnish: Deep Fried lotus chip and reduced Balsamic Vinegar.