Napoleon of grapes, lobster and avocado with green grape creme

Boil the lobster about 15 minutes; pick the meat and chop it, or shred by hand.

Halve the red grapes; quarter the black grapes.

Cut the avocado in half across the equator, twist open, remove the pit with the knife, and scoop out each half with a spoon.

Dice the avocado small, about a quarter inch. Do not do this far in advance or it will discolor.

Toss the avocado gently with lime juice, minced chives, a little olive oil and a touch of salt; set aside.

Mix the lobster meat with a little sea salt and a touch of Aleppo chili pepper; set aside.

Blend the green grapes, creme fraiche, minced cilantro stem and seeded minced jalapeno until very smooth.

Strain to remove bits of jalapeno skin; whisk in a little honey, lime zest and a pinch of salt; chill thoroughly to set.

Splay the frisee root side up and cut away the dark green leaves, which are too bitter; cut up the pale center and wash well.

Add whole cilantro leaves, season with a little salt, lime juice and olive oil; toss gently.

Set a two-inch ring mold on the plate; pack in lobster meat, then black grapes so skin and flesh show, then avocado pressed in to compact the layers.

Shingle the red grapes around the edge on top; press gently and lift off the mold.

Sprinkle with flake sea salt; serve with the green grape creme and the frisee salad.