Maine Lobster and Coastal Crab Cakes

1 - 1 ½ lb. Maine lobster, steamed, shelled, diced
1 lb. Dungeness crabmeat,
1 cup Japanese panko bread crumbs
3 eggs, beaten
½ cup heavy cream
3 Tbsp. olive oil
¼ cup chopped chervil
2 Tbsp. minced chives
pinch cayenne
pinch ground cumin
** sea salt and freshly ground black pepper

Clean crabmeat to remove all shells. In mixing bowl place crabmeat, lobster meat, eggs, cream, chervil, chives, cayenne and cumin. Mix gently with wooden spatula. Add bread crumbs. Season to taste with sea salt and freshly ground black pepper. Refrigerate. Divide mixture into 12 portions. Shape into 1" thick patties. Heat olive oil in skillet over medium-high heat. Sauté lobster-crab cake approx. 2 minutes on each side until golden brown.

Preserved Fruit Couscous

1 cup whole wheat couscous
1 ¼ cup chicken stock
2 Tbsp. butter
¼ cup sun dried apricots, diced
¼ cup sun dried orange flavored cranberries
1/3 cup toasted cashews, chopped
2 Tbsp. chopped cilantro
** sea salt and freshly ground black pepper

Bring chicken stock and butter to boil in saucepan. Place couscous in heat proof bowl. Pour boiling chicken stock over couscous. Cover for 3 minutes. Fluff with fork. Fold in remaining ingredients.

Citrus Sauce

2 shallots, minced
½ cup white wine
¼ cup rice vinegar
1 Tbsp. heavy cream
½ lb. butter
1 sprig fresh thyme
1 lime, zested
1 lemon, zested
** sea salt and freshly ground black pepper

In saucepan over medium heat cook shallots, white wine, vinegar, and thyme. Reduce by 2/3. Add cream and citrus zest. Bring to boil. Reduce heat to simmer. Slowly whisk in butter until fully incorporated. Season to taste with sea salt and freshly ground black pepper. Let stand 5 minutes to infuse lime leaves. Strain through fine sieve. Set aside.

Presentation

18 spears white asparagus, peeled
1 avocado, peeled, pitted, cut into 12 slices
** thyme sprigs
** chive buds
** garlic flowers

Bring large pot water to boil. Season with sea salt. Cook asparagus until tender. Divide asparagus among six preheated serving plates. Scoop generous portion of couscous in center of plate. Top with crab cakes. Garnish with avocado slices, thyme sprigs, chive buds and garlic flowers. Spoon citrus sauce around plate.