For the lobster salad
Place all ingredients in a bowl and mix well.
Season to taste.
Place in fridge for three hours.
For the sake aioli
Whisk yolks, salt, mustard and lemon juice.
Whisk till fluffy.
Add oil very slowly to incorporate.
Add sake and garlic and cayenne.
If too thick slowly, add warm water while whisking till desired consistency appears.
For the Israeli cous cous Tapioca
Place olive oil in a pan on medium heat.
Add onion, garlic and ginger.
Sautee till tender but not colored.
Add cous cous and cook till it has a roasted appearance.
Add beet juice and sweet soya.
Cook till all juice is incorporated.
Remove from heat and with a wooden spoon, whip in butter and cheese.
For the carbonated Texas black berries
Place sugar and berries in soda siphon quart.
Add one charger and shoot off gas.
Add another charger and shoot off also.
Leave in canister for so min.
Open canister and let sit for 10 minutes then serve.
Assembly
With a 3" ring mold, place Isreali cous cous half way up
Press down with a spoon
Place lobster salad on top of cous cous in mold
Press down once again
Slowly lift up mold
Garnish salad and place carbonated berries around salad
