INGREDIENTS:
(4 servings)1 each country-style baguette, biased sliced, ½ inch
3-4 eggs, beaten
1 tablespoon bourbon, good quality
2 tablespoons Grand Marnier
¼ cup heavy cream
3 oranges, fresh, segmented
Juice from oranges
Rice wine vinegar to taste
½ cup Maine maple syrup
½ cup orange marmalade
Orange zest from oranges
8 ounces mascarpone
2 tablespoons ginger, bruniose, fresh
1 pound Maine Lobster, fresh, large pieces
Mache leaves as needed to garnish
½ cup clarified butter
DIRECTIONS:
Combine eggs, cream, liquor and ground peppercorns. Let mixture sit in refrigerator for 10-15 minutes.
Wash oranges, zest them and segment to ½-inch pieces; reserve.
Combine marmalade, syrup, vinegar and juice of oranges. Simmer and reduce by one-third.
Let cool a little and add the orange sections and zest. Use immediately.
Combine Maine Lobster, mascarpone and ginger (add a little green peppercorn to enhance flavor), and spread onto baguette slices. Cover each filled piece with another slice of baguette, sandwich style. Dredge each Maine Lobster sandwich into egg mix and sauté until golden brown in clarified butter on each side.
Arrange three pieces onto a plate, drizzle with syrup and garnish with mache.
