0 Ratings
- 4 - 6 Servings +
2 medium Lobsters, cooked and removed from the shell
1 cup Butter
2 tbsp Deep Roots Distillery Limoncello
2 oz Fresh Sage Leaves
Salt & Pepper to taste
1 medium Butternut Squash, Peeled and Diced
3 cup Heavy Cream
1 cup Vegetable Stock
2 tbsp Butter
2 Cloves of Garlic
1 Shallot
1 Pint of Cherry Tomatoes
2 tbsp Olive Oil
1 cup Cranberry Juice
.25 cup Sugar
1 tsp Agar-Agar Powder
Butternut Squash Puree
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
Preheat the oven to 375°F (190°C).
Cut the cherry tomatoes in half and toss in olive oil, salt, and pepper.
Roast in the oven for about 15-20 minutes, or until they start to burst.
Cranberry Fluid Gel
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.
Limencello & Sage Butter Poached Lobster
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.
Plating 1. Place a spoonful of butternut squash puree on the plate. 2. Top with the butter poached lobster. 3. Add the oven-roasted tomato around. 4. Drop the Cranberry fluid gel on the plate. 5. Sprinkle the dill crumb topping over the lobster. Enjoy this luxurious, festive dish!
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