Lemon Butter Poached Main Lobster, Morel Mushroom, Ramps Ragout, Shrimp Pot Sticker, Ponzu Sauce

Ingredients: Lobster

Procedure:

Break down lobster by removing claws and tail.

Bring a large pot of boiling water to boil with four cups of mirpoix, onions, celery, carrots.

Cook claws for 8 minutes in boiling water and shock in ice bath.

Cook Tail in boiling water for 4 minutes then shock in ice bath.

Remove meat from shells and clean.

Set aside for service.

Ingredients: Lemon Butter Poaching Liquid

Procedure:

Bring chicken stock to boil.

Place all the other ingredients into a blender or food processor.

Put boiling chicken stock into food processor and pulse until emulsified. Taste and set aside.

When you get ready to serve, place lobster in warm poaching liquid to heat up, then plate the lobster on top of the ragout.

Ingredients: Morel Mushroom and Ramp Ragout

Procedure:

Start by getting a small saute pan smoking hot with a little bit of EVOL.

Place morels in pan and season with salt and pepper, cook for 30 seconds.

Place ramps in pan and cook one more minute.

Add in shallots, then whole butter, chicken stock and herbs.

Swirl pan to emulsify.

To plate, place on top left hand side of plate.

Ingredients: Pot Sticker

Procedure:

Place shrimp, ginger, egg, and sesame oil in food processor, pulse and begin to slowly swirl in cream until emulsified.

Fold in chives and roll your pot sticker by placing a tablespoon of shrimp mousse in wrap and sealing with water.

Toss pot sticker in boiling water and then sear off the bottom.

Plate on bottom right hand side of plate.

Ingredients: Ponzu Sauce

Procedure:

Combine ingredients and keep chilled.

Whisk in a teaspoon of pro thick at a time, allow to sit 10 minutes before additions as pro thick takes some time to activate.