Wine: A lighter white with crispness or fruit, lighter red (no tannin please!)
Yield: About four plates
Ingredients:
For the lobsters-
| 4 | lobsters, alive |
| salt | |
| cayenne pepper | |
| bay | |
| 2 qts. | burre monte |
Method: Bring a large pot of water to a boil. Heavily salt, add all other ingredients. Blanch and shock lobsters until just cooked. Break down into tails, claws and knuckles. Finish in burre monte.
For the sautéed carrots-
| 1/2 bunch | orange carrots, rondelle |
| 1/2 bunch | yellow carrots, rondelle |
| as necc. | butter |
| taste | s&p |
Method: Blanch and shock carrots until tender. Sauté in butter with s&p.
For the pickled carrots-
| 1/2 bunch | orange carrots, peeled into strips |
| 1/2 bunch | yellow carrots, peeled into strips |
| 1 | daikon radish, peeled into strips |
| 3 cups | water |
| 1 cup | white wine vinegar |
| 1/3 cup | sugar |
| 6 | rose petals, if available |
Method: Mix water and vinegar. Dissolve sugar in mixture. Cool. Add rose petals. Blanch and shock vegetable strips briefly. Marinate vegetables in pickling juice until desired flavor is obtained.
For the carrot fondant-
| 4 | red carrots, peeled and tournee |
| 1 qt. | burre monte |
Method: Blanch and shock carrot torunees. Reheat in monte.
For the carrot sauce-
| 1 | orange carrot, peeled and chopped |
| 1/2 cup | water |
| 2 tbs. | white wine vinegar |
| 4 oz. | butter |
| 1/4 | small onion, small dice |
| 1 | orange carrot, peeled and small dice |
| 1/4 | fennel, small dice |
| 1 clove | garlic, chopped |
| 2 tbs. | white wine |
| 1 tbs. | vermouth, or white port |
| 3/4 cup | vegetable stock |
| 1/4 cup | carrot juice |
| as necc. | carrot vinegar (from set above) |
| taste | s&p |
Method: Blend first set of ingredients together. This is the carrot vinegar used in the second set.
Sauté the aromats with half the butter. Deglaze with white wine and vermouth. Add vegetable stock. Puree and strain. Add rest of ingredients to taste. Before serving add the rest of the butter and froth with a stick blender to make foamy.
For the salad-
| 4 tbs. | micro citrus blend, from Chef's Garden |
| taste | grapeseed oil |
| taste | s&p |
Method: Combine all ingredients.
For plate up-
Scatter rondelles across the plate. Towards one end of the plate place a whole lobster tail. Beside tail bunch a small ball of pickled vegetables. Beside that place two claws (or place them on top of tail). Lean tournee fondant onto claws. Top tail with salad. Around tail and down the plate spoon the frothy carrot sauce.