2 whole lobsters
1 pound Plugra Butter
2 cups forbidden rice
3.5c Lobster Stock
3c grapeseed oil
2 whole Maine sweet corn on the cob
2 c rice wine vinegar
1c raw cashews
1 tbsp curry powder
1c tempura mix
1c white wine (chardonnay)
1 tbsp yuzu
.5c micro arugula
Lightly steam the lobster just until red and dead, gently pick out all of the meat (save the shells). Melt the plugra and a small sauce pan and carefully poach the lobster. Set aside.
Combine the forbidden rice and lobster stock, add 2 tbsp of salt, 1 cup of the leftover butter from poaching, and half a cup of sugar. Cover and simmer for 30 minutes. Remove and let stand for 5 minutes. Fluff with a fork before plating.
Sweet Corn Gastrique
Cut the sweet corn of the cob (1) and simmer in rice wine vinegar for 15 minutes. Blend together and strain back into a sauce pot. Add in sugar and reduce by half. Cool and reserve for later use.
Simmer lobster shells with grapeseed oil for 30 minutes and blend using a emersion blender or a countertop blender. Strain through a coffee filter. Put in a squeeze bottle.
Combine raw cashews, curry powder, 1 tbsp of grapeseed oil, 1 tsp salt, bake at 350 for 5 minutes or until lightly toasted.
Tempura fried corn
Mix tempura mix with chardonnay until batter like consistency. Dip corn in mix and fry until golden in color.
Simply mix Arugula with yuzu and add a touch of salt