INGREDIENTS:

4, 11/2 lb lobster
• Baby Carrot
• Baby Turnip
• Red Skin Potatoes
• Green Zucchini
• Green Asparagus Tips

SAUCE:

• 2 oz Lobster white stock
• 2 oz Mussel stock
• 1 pinch saffron pistil
• 1 tablespoon salted butter
• 1 tablespoon of whipping cream

METHOD:
Cook the Lobster in boiling water for 7 minutes, then reserve to cool. Remove the meat out of the shell without breaking the clothes. Reduce the mussel stock & white stock to half with the saffron and the cream and the butter, and whisk to emulsify the sauce.
At the last minute reheat the Lobster in water for 2 minutes, slice the tail into a medallion then cover with the warm vegetable and the saffron sauce.
Decorate with chives and red bell pepper.

Recipe graciously provided by:
Le Crocodile Restaurant
909 Burrard Street, Suite 100,
Vancouver, BC (604) 669-4298
www.lecrocodilerestaurant.com