CONCH TULIP WITH AVOCADO AND ARTICHOKE CREAM SAUCE

1 Lb. Conch meat, diced

10 each, Phyllo dough sheets
8 oz. Clarified butter
2 shallots, peeled and diced
2 Garlic cloves, peeled and diced
4 Artichoke hearts, quartered
2 Roma tomatoes, diced
4 scallions, diced
1 Avocado, peeled and diced
4 oz. White wine
4 Dashes Tabasco Sauce
12 Each Cilantro leaves, chopped
1/2 oz. Flour
6 oz. Heavy Cream
1/4 Cup whole butter
1 Lemon, juiced
Stax Seasoning To Taste

Prepare the conch meat by tenderizing with a meat mallet. Dice the meat cutting against the grain.

To prepare the tulip, using phyllo dough, fold one sheet in half, and then in half again. Coat the inside of a coffee cup with clarified butter, and place the phyllo dough cone into the coffee cup very gently and form into a flower. After forming the "tulip" drizzle clarified butter onto the outside of the dough and bake in a low temperature oven at 200 degrees until golden brown.

To make the sauce, in a hot pan add clarified butter and add the conch meat. Sauté the meat and add the shallots, garlic, artichoke hearts, fresh tomatoes and scallions. Add half the avocado, and finally deglaze with white wine away from heat. Add Tabasco sauce and cilantro. Reduce the wine and thicken with flour. Season with Stax Seasoning to taste. Reduce the heat and add heavy cream and allow to simmer. As the sauce thickens, add the whole butter. Add the juice of one lemon and continue to simmer.

In the center of your plate, place a dollop of garlic whipped potatoes. Place the "tulip" on the potatoes and press gently in the center to secure and stabilize the flower. Fill the tulip with the conch and avocado sauce. Garnish with fresh chives, parsley and raspberry coulis.