1. LOBSTER Napoleon with Shaved Fennel, Pea Shoots, Potato Tuiles,
& Avocado Butter. Drizzled with a Citrus Buerre Blanc and Basil Oil

2. Component List for LOBSTER Napoleon
Equipment Components
Small Metal Bowls to hold lobster and fennel salads
Squeeze Bottles for avocado butter, shallot vinaigrette, and basil oil
Heavy-Bottom Sauce Pot, Whisk, Chinois, Cassette Feu, Bain-Marie, & Ladle
for making and holding buerre blanc
Mandoline for shaving fennel bulb
Food Components
Avocado Butter
--Put in squeeze bottles fitted with a large tip.
Potato Tuiles @ 3 per person
--Count to guarantee that you have enough.
Roasted Shallot Vinaigrette
--Put in squeeze bottles fitted with a tip.
Mixture of Shaved Fennel Bulb with Fennel Fronds, Pea Shoots, & Chervil
--Shave fennel bulb. Add pea shoots, picked fennel frond, & chervil. Dress lightly with shallot vinaigrette. Season.
Lobster tail and claw
--Slice into thin medallions. Season and lightly dress with roasted shallot vinaigrette.
Citrus Buerre Blanc—Citrus Reduction, Whole Butter, and Heavy Cream
--Heat citrus reduction in heavy-bottom saucepan. Whisk in small cubes of butter over low heat.
Finish with a splash of cream (to stabilize sauce). Strain through chinois.
--Hold buerre blanc in bain-marie until service.
Basil Oil
--Put in squeeze bottle fitted with a small tip.

3. On-Site Execution Steps for LOBSTER Napoleon
STEP 1:
Put a dollop of
avocado butter in
the middle of the
plate
STEP 2:
Press tuile firmly
onto avocado
STEP 3:
Put a pinch of
fennel and pea
shoot mixture on
tuile
STEP 4:
Set a tablespoon
(or so) of
lobster on
fennel salad

4. On-Site Execution Steps for LOBSTER Napoleon
STEP 5:
Put a dollop of
avocado butter on
2nd
tuile
STEP 6:
Put 2nd
tuile on
stack
STEP 7:
Repeat steps 3-6
You should have
a stack with three
tuiles and two
layers of lobster
and fennel salad
STEP 8:
Drizzle plate 1st
with citrus buerre
blanc and 2nd
with
basil oil

5. Recipes for LOBSTER Napoleon
Yields 6 portions
Avocado Butter
Ingredients
1 ripe Avocado
1 Tbl. heavy Cream
Squeeze Limejuice
Seasoning
Method
Peel avocado and roughly chop.
Put chopped avocado and heavy cream in
a food processor. Puree until entirely
smooth, about 3 minutes.
Add limejuice and seasoning to taste.
Pack for party.

6. Recipes for LOBSTER Napoleon
Yields 6 portions
Potato Tuiles
Ingredients
1 medium Russet Potato
2 Tbl. Butter
4 room temperature Egg whites
1/8 cup finely chopped Basil
1/8 cup finely chopped Flat-Leaf Parsley
Salt and Pepper
Method
Bake potato at 400 for 45 minutes
or until done.
Peel and rice potato while still hot.
Whip the riced potato with butter on
medium speed until smooth, about 1
minute. Mix in egg whites until
incorporated, about 2 minutes.
Add herbs and season to taste.
Process batter as you would tuiles. Tuiles
should be 2½ –inch rounds. The batter will
keep for two days in the refrigerator. It
spreads easiest while warm (warm over a
water bath for easier spreading). If
necessary, tuiles can be made a few days
ahead and recrisped in convection oven.

7. Recipes for LOBSTER Napoleon
Yields 6 portions
Roasted Shallot Vinaigrette
Ingredients
2 peeled Shallots
½ cup Olive Oil
2 Tbl. fresh Lemon Juice
2 Tbl. unseasoned Rice Vinegar
2 Tbl. finely minced flat-leaf Parsley
minced Shallots
reserved roasting Oil
1 Tbl. Basil Oil
Salt and Pepper
Method
Roast shallots in olive oil until entirely soft,
about 20 minutes in a 350º convection
oven. Cool to room temperature.
Remove shallots from oil and reserve
roasting oil.
Finely mince shallots.
In a small bowl, combine lemon juice, rice
vinegar, parsley, and shallots.
Slowly whisk in reserved roasting oil and
basil oil. Season and adjust flavors as
necessary.

8. Recipes for LOBSTER Napoleon
Yields 6 portions
Basil Oil
Ingredients
2 packed cups picked Basil Leaves
Salt
½ cup Olive Oil
¼ cup Extra Virgin Olive Oil
Method
Bring a large pot of salted water to a boil.
Blanch basil leaves for 20 seconds and
immediately shock in a bath of ice water.
Drain basil and squeeze out excess water.
Using a pair of scissors, snip basil into
small pieces.
Put half of the snipped basil into a blender
with half of the oil. Puree until smooth,
about 1 minute.
Add remaining basil and oil and puree until
smooth, about 2 minutes.
Store basil puree in refrigerator overnight.
Drain basil puree in a chinois lined with
cheesecloth for 2 hours.
Do not squeeze cheesecloth sack in an
effort to extract more oil.
Discard cheesecloth.
Put oil in a squirt bottle fitted with a small
tip.
The oil can be frozen for up to 2 weeks
with minimal loss of flavor and color.

9. Recipes for LOBSTER Napoleon
Yields 6 portions
Citrus Reduction
Ingredients
2 cups fresh-squeezed Orange Juice
¼ cup fresh-squeezed Lemon Juice
1 # unsalted butter
½ gal. Heavy Cream
Method
Combine juices in a non-reactive saucepan.
Reduce to a syrup.
Strain.
Pack syrup, butter, and cream for party.

10. Recipes for LOBSTER Napoleon
Yields 6 portions
Lobster
Ingredients
3 live 1½ # lobsters
Method
Drop lobsters in a large pot of rapidly
boiling water for 5 minutes.
Immediately plunge in cold water.
Take meat out of claws and tails.

11. Recipes for LOBSTER Napoleon
Yields 6 portions
Raw Ingredients—just pack
1 large Fennel Bulb with fronds
Pea Shoots
Chervil