Turkey Tenderloin Stuffed with Lobster, Basil and Tomatoes

Peel, seed and dice tomatoes to 1/4-inch pieces. Toss in a bowl with salt. Let sit for 30 minutes, tossing occasionally.

Cover with cold water, stir and drain well. Lay on paper towels and pat dry. Transfer to a bowl, cover and chill.

Par boil basil for 30 seconds in lightly salted boiling water; refresh in ice cold water. Drain, squeeze well and chop finely. Add to chopped tomatoes.

Dice lobster into 1/3-inch cubes and mix well with basil and tomatoes. Cover and reserve in refrigerator.

Crumble saffron threads into lemon juice and steep for 10 minutes.

Puree mango and place in bowl. Whisk white pepper, salt, cayenne and lemon juice/saffron mixture into mango puree.

Whisk in olive oil. Cover, chill and reserve.

Whisk garlic and lemon juice into mayonnaise. Mash the pulp of avocado into mayonnaise mixture.

Whisk in olive oil. Thin with cold water if necessary.

Trim ends of tenderloins to form even edges. Make a 1/2-inch wide cut in each from end to end and stuff with equal portions of lobster mixture. Season lightly with salt and pepper.

For each tenderloin, heat 1-tablespoon pure olive oil in a sauté pan and cook on one side for 3 minutes in an uncovered pan. Turn and cook for 2-½ minutes. Remove and let rest for 3-4 minutes.

Dice avocados into 1/2-inch pieces.

For each tenderloin, combine 1/24 portion of avocado and salad mix. Toss with 1-1/2 tablespoons Mango Dressing and place at back half of dinner plate.

Spoon 1-1/2 ounces Mango Dressing onto the uncovered area of plate. Cut each tenderloin into 1/4 to 1/3-inch slices. Overlap slices against salad. Spoon 1 tablespoon Avocado Aioli next to tenderloin slices.