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

www.shucksmaine.com

I have been rackin my brain about these flavor profiles.  They are simple, subtle and classic.  This is what i decided to go with:

“1/2 lobster” , smoked fingerling potatos, black trumpet mushrooms,spanish chorizo emulsion and a lobster-saffron sauce.

The 1/2 lobster will consist of butter poached tail and claw with a cube of fried lobster legs.  Black trumpets will be slow cooked  and the chorizo emulsion will be a flavorful yet airy, bite of intense spanish chorizo garnished with wild fennel pollen.  I thought the lightly smoked potato might add a depth of flavor that compliments the chorizo and saffron.  I have to stick to my guns, because I am always changing my mind.

I will have pics up next week of a practice run.

Thank you to Charlie Langston at www.shucksmaine.com for helping me out with getting  some lobster legs. I first ran into these when I was staging at WD-50. I do not know of many people using them.  I think the judges will really like the idea of the ‘1/2 lobster” or they will dock me for not using the actual legs of MY lobster.  Shucksmaine has the technology to get perfect legs or perfect raw meat out of the shell.  They have great product.  Everytime I have ordered meat in my area and surrounding it has been par cooked or fully cooked meat. That is how they got it out of the shell. Thanks to www.ShucksMaine.com with this technology to bring us chefs a better product.