6 soft shell crabs stomach removed and discarded. The crabs should be laid out on kitchen paper to dry
3 1lb lobsters shelled and butter poached.
12 thick slices of baby zucchini dipped in seasoned flour and fried in olive oil until barely tender.
1 tbsp capers drained and deep fried
Clarified butter for frying
Sea salt and freshly ground pepper
Flour for dusting
12 brioche croutons (cut from whole brioche and toasted)
2 cups of baby arugula

4 slices of quality white bread such as Calabrese, with crust removed
2 cups of chicken stock
1/4 cup of slivered almonds lightly toasted
1 tbsp of pine nuts very lightly toasted
2 cloves minced garlic
Sea salt to taste
8 oz. green seedless grapes
6 tomatillas roasted and skinned
1/4 bunch of cilantro leaves
2 tbsp virgin olive oil
2 tsp white wine vinegar
1/2 tsp sherry vinegar
Freshly ground white pepper

Soak the bread in the stock for about ten minutes

Place the nuts, garlic in a blender and pulse until the nuts are finely chopped. They are not meant to become a paste. Remove from the machine then add the grapes, cilantro and tomatillas and puree

Squeeze the excess stock from out of the bread and add it to the blender along with the vinegar and oil. Put the nuts back into the mixture. Thin down with reaming stock if necessary. It should be the consistency of 35% cream. Strain the soup and adjust the seasoning. It will be served at room temperature.

Lobster shells
1 onion diced
¼ cup chopped carrots
¼ cup chopped celery
¼ cup chopped leeks
1 tbsp. canola oil
½ tbsp. tomato paste
1 cup red wine
1 cup of chicken stock

Sweat the mirepoix in the oil until lightly caramelized then add the lobster shells and add the wine and tomato paste. Barely cover with the chicken stock and simmer for 1 hour. Strain through a fine strainer and continue to simmer and reduce to half a cup

Just before serving, froth with a hand held blender

1 egg yolk
½ tsp Dijon mustard
1/3 cup canola oil
½ tablespoon of cornichon juice
1 minced cornichon
1 tbsp minced shallot
1 tbsp minced parsley
A few minced chives
Salt and pepper

Place the yolks and mustard into a stainless steel bowl. With a balloon whisk, slowly add the oil while whisking vigorously. Once all the oil is incorporated add the remaining ingredients. Season with salt and pepper. This sauce will be spread on the brioche croutons.

Spread each crouton with a light coating of the tartar sauce. Each sandwich will have two pieces of bread.

Reheat the lobster in a ½ cup of the beurre monte. Once reheated remove the lobster from the butter and keep them warm.

In large preheated sauté pans add some clarified butter and let it get hot but not smoking. Dip each soft shell crab in seasoned flour and fry for a few minutes on both sides. Place on a baking sheet lined with parchment paper and keep in a warming oven.

In a flat soup plate add about 1/4 cup of the gazpacho and even it out across the bottom of the bowl. Place one crouton in the centre and place one slice of fried zucchini and a soft shell crab on top of it. Place the lobster ontop and drizzle with a teaspoon of the beurre monte Top this with a crouton and place a few leaves of arugula on top. Nappe with a teaspoon of truffled vinaigrette.

Drizzle some of the lobster emulsion around the edge of the bowl and sprinkle a few fried capers around the emulsion.

This is an adaptation of a classic "Beef Wellington" only the beef is replaced with lamb.

The sauce has a beautiful sweetness from the reduced Madeira and the morels in the filling, and sauce, add a wonderful complexity

2 bone in Lamb loins or racks bones removed and reserved for the sauce
3 tbsp olive oil
6-1 oz slivers of duck Foie Gras sautéed for a few seconds on each side, until pink, then place on a large parchment paper lined bake sheet.
1 large sheet of puff pastry.
1/2 egg beaten with 10 m of 10% cream

Tomato and Olive Gratin

2 large ripe tomatoes cut into six slices each
¼ cup of duck fat
Salt and pepper to taste.
Flour for dusting
1 cup of Feta cheese
¼ cup of 35 % cream
3 sprigs of oregano
¼ bunch of chives
Zest of ½ lemon
1 cup of pitted olives finely ground to a puree
Flan rings with no base for baking

Heat the duck fat over medium heat

Dip the tomatoes in seasoned flour. Pan fry on both sides quickly until golden brown. Transfer then to a paper towel lined sheet to drain

Place the Feta cheese in to a food processor with the blade attachment. Add the 35% cream, herbs and the lemon zest

Arrange the ring moulds on a sheet pan lined with parchment paper

Place a layer of fried tomato on the bottom of each ring. Spread a little of the Feta cheese puree on top and spread some of the olive tepenade on top. Repeat the procedure creating two layers. Finish with the Feta cheese mixture.

Roast n a 500-degree oven for ten minutes then keep warm and allow it to set.

The Duxelle

2 oz butter
1 minced shallot
4 oz of minced mushrooms (Lobster, crimini and chanterelles)
3 oz minced Morels
2 tbsp White wine
1/4 bunch of minced parsley
Breadcrumbs to dry the Duxelle

For the lamb

Bone the loins and remove all of the silver skin.
Season and brown each individual loin quickly in very hot olive oil.

For the Duxelle

Melt the butter in the same pan the lamb was browned in, add the shallots and cook until they soften

Add all the mushrooms and cook until they release their liquid. Add the wine and simmer until the moisture evaporates. Mix in some breadcrumbs to make the mixture dry. Add the parsley and season with salt and pepper.

Assembling the lamb

Roll out the puff pastry until it is big enough to completely enrobe the two pieces of lamb and is the thickness of a quarter. Place a thin layer of Duxelle on the one side of one piece of the lamb then adhere another piece to it. Then lightly place a coating of Duxelle around the outer edges of the double loin.

Wrap the pastry around both pieces sealing the edge with water.

The seam should be on the underside and the Duxelle on the top.

Brush the pastry with egg wash several times and place on a bake sheet lined with parchment paper.

The lamb should take about twelve to fifteen minutes in a 450-degree oven.

The finished internal temp should be no more than140 degrees. It can be pulled at 125 and left to rest

The Sauce

Lamb bones browned in olive oil.
2 cups of Mirepoix, onion, carrots, celery and leeks, browned.
2 sprigs of Thyme
1 tsp. tomato paste
1 quart of brown veal stock
3 tbsp of Madeira
1 oz cold butter cut in to squares and pushed through a sieve along with any trimmings from the Foie Gras.

For the sauce

Put the browned bones and Mirepoix into a pot cover with the stock, add the tomato paste.

Simmer for at least one hour, strain and reduce to 300 m

When serving add the Madeira and shake in (monter au Beurre) the butter/foie gras mixture.

To serve

The lamb should be roasted and have enough time to sit in a warm oven to rest.

Slice the lamb about one inch thick and place it on the starch of your choice. Put a sliver of the Foie Gras on the lamb and place a ring of the sauce around the edge. Braised Italian couscous worked well with this dish as did the tomato and olive gratin.