I’m just a cook, I aint no rocket surgeon

Another competition is coming up. This would be my first time doing an ACF competition. The rules are very elaborate and you can’t miss a thing.  There are 18 spots open for this and although I have not signed up yet, I will next week. I am thinking of doing lobster. I would be using a 2lb lobster and use the whole lobster. 

My thoughts on what I’d do:  Steep the lobsters and pull open the meat. Using the Tail and claws for sous vide or poaching in buerre monte’.  I will use the body’s to infuse a rich veal stock or fish stock with saffron. I have not decided yet.  I know I want to use fingerling potato but am torn between what preparation to use. I am trying to get some lobster legs from a company up north because I know not many people are using them. They would be my “crunch” in the dish somehow.

Right now I have two dishes which I am working on.  I do not know if I should go classical or modern american. My gut and personal style tell me to go modern american with great technique. I want to showcase the lobster with different textures. Should I butter poach? confit?

For some reason I want to use hazelnut, whether its powdered, thickened oil, consomme’.  Hopefully I will have something in the next day or so. I will have to keep in mind, this will all have to be done in about an hour or so. All ingredients can be scaled out as well. This is something to keep in mind.   I’ll keep this updated.