Boil frozen lobster chunks until cooked and chill. Add mayonnaise, mustard, Worcestershire sauce, orange zest, fennel, salt and pepper. Mix to break up chunks.
Mix avocado with lemon juice and season.
To make plate, place 6 slices of beets in center of plate in a round form, over laying each slice.
In a round mold place 4 ounces of lobster salad in mold and press, top with 1 1/2 ounce of avocado. Place mold over center of beets and press lobster out of mold onto beet center.
Garnish plate with chives, pepper and orange segments. Place 3 thin pieces of crackle bread into lobster cake, standing upright.
Source: Ambassador Seafoods
