Directions:

Limoncello & Sage Butter Poached Lobster

Ingredients:

2 lobsters, cooked and removed from the shell

1 Cup butter

2 Tbsp Limoncello

2oz Fresh sage leaves

Salt and pepper to taste

Instructions:

In a saucepan, melt the butter over low heat.

Add the Limoncello and sage leaves to the melted butter.

Poach the lobster tails gently until they are heated through (about 5 minutes) and season the Lobster before you serve.

Butternut Squash Puree

Ingredients:

½  butternut squash, peeled and diced

2 cups heavy cream

½ Cup Vegetable Stock

2 tbsp butter

2 cloves Garlic

1 shallot

Salt and pepper to taste

Instructions:

In a pot, combine butternut squash, cream, Garlic, shallot stock and cook on a burner on medium heat until the squash is tender.

Blend the cooked squash with some of the cooking liquid and butter until smooth. You will probably use ½ of the liquid but feel free to use as much or as little as you prefer

Season with salt and pepper to taste.

Oven Roasted Tomatoes

Ingredients:

12 – Cherry tomatoes

1 tsp Olive oil

Salt and pepper to taste

1 Clove of Garlic Crushed

Instructions:

Preheat the oven to 275°F (190°C).

Cut the cherry tomatoes in half and toss in olive oil, garlic , salt, and pepper.

Roast in the oven for about 45-60 minutes, or until they start to burst and start to dehydrate for desired texture and taste.

Cranberry Fluid Gel

Ingredients:

1 cup cranberry juice

1/4 cup sugar

1 tsp agar-agar powder

Instructions:

Heat the cranberry juice and sugar in a saucepan until the sugar dissolves.

Sprinkle in the agar-agar powder and whisk until dissolved.

Pour the mixture into a shallow pan and let it set.

Once set, blend until smooth to create the gel.

Plating

Place a spoonful of butternut squash puree on the plate.

Top with the butter poached lobster.

Add the oven-roasted tomato around.

Drop the Cranberry fluid gel on the plate.

Garnish with Dill on the lobster and enjoy