4 Lobster tails boiled/steamed for 2 minutes, shocked in ice water and removed from shell
1 pkg dried porcini mushrooms
¼ cup sea salt
In a food processor grind the mushrooms and sea salt together. Reserve
1 cup of rice flour
1 tablespoon cornstarch
1 ½ cups of ice cold soda water
1 qt of vegetable oil
To make batter, mix the rice flour and cornstarch together. Whisk in the soda water. Keep batter very cold until use. Dip lobster tails in tempura batter and drop slowly and carefully into hot oil. Cook until golden brown. Transfer onto a paper towel lined sheet pan and lightly salt with porcini salt.
4 - ears of corn
1 - cup of milk
1 - shallot diced fine
1 - tablespoon butter
Sea salt and pepper to taste
Remove corn from husk. In a saute pan over medium heat add the butter and shallots. Sweat the shallots for 2-3 minutes and add milk and corn. Bring to a simmer for about 5-7 minutes. Blend in a blender or food processor until rich and creamy. Salt and pepper to taste.
Bacon: Render 3 strips of thick cut apple wood smoked bacon in a teaspoon of olive oil. Chop and reserve.
Bourbon Butter sauce :
1/4 - cup butter
1/4 - cup onion, minced
2 - garlic cloves, minced
2 - teaspoons fresh rosemary leaves, minced
3 - tablespoons bourbon
2 - teaspoons Dijon mustard
2 - teaspoons Worcestershire sauce
pinch brown sugar
In a saute pan add butter. When butter is melted add onions. When the onions begin to sweat, add the garlic. Cook for 2 minutes. Add bourbon, being careful that flames might present. Whisk in Dijon, Worcestershire, sugar and rosemary. Simmer for 5-6 minutes.
Small package of Bull’s Blood
Dash of Apple cider vinegar
Salt and pepper to taste:
Layer corn puree on the bottom of a plate, place lobster tail on top of puree, place Bull’s Blood on top of lobster tail, sprinkle with reserved bacon and spoon the bourbon butter sauce artfully around the dish