This dish is simply delicious.  The mentors couldn't get enough and neither could we.  Try it for yourself!

Ingredients:
1 tray Uni
2 pieces King Crab
6 Quail Eggs
1 can Coconut Milk
1 piece Lemon Grass
5 Basil leaves
1 tablespoon Ginger
2 cloves Garlic
3 celebrity Heirloom Tomatoes
1 teaspoon Fish Sauce
1 teaspoon Lime Zest
1 tablespoon Beluga Caviar
1 teaspoon chopped Chives (garnish)
1 whole Onion (quartered)
2 tablespoons Olive Oil
2 Lemons
1 whole Onion (halved)

Directions:
Set immersion circulator at 63 degrees celsius and put quail eggs slowly.

In a saute pan add olive oil and chopped celebrity tomatoes, stir for about 10-12 minutes until it has a consistency of a thick paste and season. In a pot, add 1 can of coconut milk, garlic cloves, basil leaves, lime zest, lemon grass, fish sauce, celebrity tomato puree, and onion. Simmer for 20 minutes. Strain and adjust seasoning. Bring water to a boil in a pot with a halved onion and quartered lemons and add king crab legs. Remove from heat and take the meat out of the shells.

Take the coconut celebrity tomato reduction and spoon over the crab meat and carefully crack the sous vide quail egg on top, and add caviar and finish of with chives.