- 4 lobsters575 grams each
- 15 grams dried morels
- 500 grams cold water
- 25 grams grapeseed oil
- 1 shallotthinly sliced
- 250 grams cremini mushroomsthinly sliced
- 30 grams sherry
- 4 springs Thyme
- 1 egg
- 3 Egg Yolks
- 230 grams Buttermelted
- 5 grams vin juane
- 8 grams sherry vinegar
Sugar Snap Peas
- 12 whole sugar snap peas
- 120 grams shelled sugar snap peas
- 50 grams Chicken Stock
- 35 grams Butter
- 30 grams Butter
- 36 morels
- 1/2 shallotfinely chopped
- 45 grams vin juane
- 80 grams Cream
- 50 grams Sherry Sabayon
- 25 grams Lemon Juice
- Citrus Beurre Blanc
- chive blossoms
- fleur de sel
- pea tendrils
- miner's lettuce
- Bring a large pot of water to a rolling boil and prepare an ice bath.
- Place the lobsters in a large heatproof container and pour enough of the boiling water over the lobsters to submerge.
- Immediately cover the container with plastic wrap and cook until the lobster tails are opaque, about 2 minutes.
- Quickly remove the lobsters from the hot water and separate the knuckles and claws from the bodies.
- Return the knuckles and claws to the hot water and shock the bodies in the ice bath. Allow the knuckles and claws to continue cooking until opaque, about 3 minutes more.
- Remove the knuckles and claws from the hot water and shock in the ice bath.
- Twist the lobster tails away from the bodies.
- Crack and remove the shells from the tails and remove the intestinal tracts.
- Separate the knuckles and claws.
- Pull the small pincer back from the large pincer of the claw and then pull it straight out and up.
- A small piece of cartilage should come away with the small pincer.
- Crack and remove the shells from the knuckles and claws, keeping the lobster meat as intact as possible.
- Keep refrigerated until ready to serve.
- Combine the morels and water in a large mixing bowl and let soak at room temperature for 2 hours.
- Heat the oil in a large saucepan over medium heat.
- Add the shallot to the pan. Cook, stirring occasionally, until tender and without any color, about 4 minutes.
- Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms are caramelized and the liquid released from the mushrooms is fully evaporated, about 8 minutes.
- Add the sherry to deglaze and scrape the caramelized bits from the bottom of the pan.
- Bring the wine to a simmer and reduce until almost dry.
- Add the rehydrated morels with the soaking water.
- Bring the liquid to a simmer and add the thyme. Simmer the mixture for 20 minutes.
- Remove the pan from the heat and strain through a chinois.
- Heat a water bath to 62°C/145°F.
- Return the mixture to a clean saucepan and heat to a simmer over medium heat.
- Continue to simmer until reduced by half, to about 100 g. Crack the egg and egg yolks into a mixing bowl and whisk to combine.
- Whisk the warm mushroom base into the eggs, being careful not to scramble the eggs.
- Once combined, slowly whisk in the melted butter, vin jaune, and vinegar.
- Season the mixture with salt.
- Transfer the sabayon to an iSi canister and charge with two charges of N2O.
- Cook the sabayon in the water bath for 45 minutes.
- Keep warm.
Sugar Snap Peas
- Heat a large pot of salted water to a boil over high heat and prepare an ice bath.
- Carefully remove one side of the outer shell from the whole snap peas, while leaving the inner peas still attached to the other side of the shell.
- Blanch the whole snap peas in the boiling water for 20 seconds and immediately shock in the ice bath.
- Blanch the shelled snap peas in the boiling water for 10 seconds and immediately shock in ice water.
- Drain both peas and pat dry with a paper towel.
- Heat the chicken stock to a simmer in a sauté pan over medium heat.
- Add the butter and season with salt.
- As the butter melts and emulsifies, it will form a thick glaze.
- Carefully add the blanched whole snap peas and shelled snap peas to the glaze, stirring gently just to warm through.
- Transfer the peas to a paper towel to drain any excess glaze.
- Keep warm.
- Heat the butter in a sauté pan over medium heat.
- When the butter is foamy but not browned, add the morels and stir occasionally to evenly cook.
- When the morels begin to soften, about 2 minutes, add the shallots.
- Continue to stir occasionally until the morels and shallots are tender, about 3 minutes.
- Add the vin jaune and reduce until almost dry.
- Add the cream and reduce until it is a thick glaze.
- Remove the pan from the heat.
- Expel the sherry sabayon into the pan and gently fold it into the mushrooms.
- Season the mushrooms with the lemon juice and salt.
- Transfer the morels to a paper towel to drain any excess glaze.
- Keep warm.
- Heat the beurre blanc in a pot to 62°C/144°F.
- Submerge the lobster tails, knuckles, and claws in the beurre blanc until heated through, about 7 minutes.
- Transfer the lobsters to a paper towel to drain any excess butter, and season with fleur de sel.
- Place one tail, one knuckle, and one claw in each of four bowls.
- Divide the sugar snap peas and braised morels among the four bowls, arranging them on and around the lobster.
- Garnish the lobsters with chive blossoms, pea tendrils, and miner’s lettuce.
- Expel 20 g of the sherry sabayon on each plate to finish.