Wine: You will be amazed - a big California Cabernet is a must do.
Yield: Varies
Ingredients:
| lobsters, poached, broken-down, all parts reserved |
| potatoes, steamed, warm |
| roasted garlic puree |
| butter |
| cream |
| parsley, finely chopped |
| lobster bodies (from above) |
| bacon |
| mirepoix sachet |
| pork belly, cured and roasted, small dice |
| thumbline carrots, blanched and shocked |
| black truffles, shaved thin |
| parsley, picked |
| shallot |
| olive oil |
| white wine vinegar |
Method:
Sauté the lobsters in whole butter to rewarm them. Set aside.
Puree the 3/4 of the potatoes along with the butter, cream and garlic. Using the remaining 1/4 of the potatoes combine with the parsley and puree in a high speed blender, adding water until a sauce is obtained.
Render the bacon fat in a pan. Caramelize the lobster bodies along with the mirepoix. Add the sachet and just enough water to cover the bodies. Simmer for several hours. Strain and reduce to syrup. For pick up whip in butter until emulsified. Reserve.
Reheat the pork belly and carrots in butter. Reserve. Combine the black truffle, parsley, shallot, olive oil and white wine vinegar.
For plate up pour some of the lobster glace onto a plate making a circle. On the inside of this circle make another circle with the potato sauce. Make a pile of puréed potatoes towards the back of these two sauces (away from the customer). Top with the lobster parts, finishing with the lobster tail. Place the truffle garnish on top of the tails. Spoon the carrots and pork belly around the glace sauce.