Butter Poached Maine Lobster

21 ounces Imperial lobster tails (Shell off, poached in clarified butter)

28.5 ounces clarified butter

2 ounces frozen green peas

2 teaspoons olive oil

Pinch to taste salt

Pinch to taste ground white pepper

4 1/4 ounces lump crab meat (Defrosted and drained of water)

1 lobster head (Defrosted)

4 1/4 ounces vegetable oil

1 1/2 small diced carrots

1 1/2 small diced onions

3/4 ounce tomato paste

1/2 large, fresh red chili (Sliced)

1 1/4 ounces mayonnaise

2 teaspoons white onion

2 teaspoons red bell pepper

2 teaspoons green bell pepper

Pinch to taste salt

Pinch to taste Tabasco

1 3/4 ounces green zucchini (Thinly shaved)

1 ounce Cipollini onion (Cut in half, roasted & separate leaves)

3/4 teaspoon Dill sprig (Garnish)

3/4 teaspoons Micro cress (Garnish)

Shellfish Oil: Sauté the lobster head with a touch of vegetable oil until golden in color. Add the onion and carrots and cook until browning. Add the tomato paste, mix well, cover with vegetable oil and simmer for 45 minutes. Cool down mixture and drain well. Reserve until needed.

For the pea purée: Blanch the peas in boiling water for 1 minute, cool them down in ice water, transfer to thermos-mix, add olive oil and some cooking liquid to help blend until smooth. Remove and pass through a fine strainer. Reheat when needed.

Poached butter lobster: Remove the lobster tail from the shell, place them on bamboo skewers in hot clarified butter at 90 C until cooked. At this stage, remove skewer from the meat.

Mix the crab meat, sautéed vegetable, mayonnaise and Tabasco together until all is covered. Place the crab onto the zucchini. Enjoy!