Sous vied lobster tail and knuckle,duck confit,crosnes,roasted corn sweet potato cake,citrus buerre blanc and a Little chimichurri oil .topped with micro daikon and arugula sprouts. the texture of the lobster was amazing and clean with all the taste that you love in lobster .cooking the lobster at 65c for 20 minutes with a little melted butter in a vacuum pack,breaks down all the fibrous tissue without over cooking it .Leaving you with meltingly tender lobster with out losing any of the flavor to the elements of cookery. i.e saute , boil, bake and so on and so forth. the succulent lobster sweet and buttery was elevated by the crispy salty duck confit. Another element of this dish i added to give a bit of depth and contrast is the flash saute crosnes. also called Chinese artichokes. I love these things ,i don't really get the artichoke part i think they taste more like a celery root or a sunchoke had a baby with a jicima but that's me. Anyway i cant get people to love them like i do. people see what looks like some kind of beetle pupae .i see a Wise little vegetable what do you think?????
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