Olive Oil & Butter Poached Lobster Tail

Procedure for Olive Oil & Butter-Poached Lobster Tail:

1. Preheat a sous vide bath to 132.8°F.*
2. Insert a skewer into each lobster tail (to prevent curling while cooking) and place in a vacuum-sealed Cryovac bag along with 2 ounces of butter, olive oil, thyme and salt, to taste. Place sealed bag into the sous vide bath and allow to cook for 25 minutes. Remove the lobster tails from the sous vide, remove the skewers and place the lobster in a bowl with the remaining butter, which has been melted.

*If you do not have a sous vide machine, gently poach the lobster using your preferred method (either in water or butter), skewering the tails and being careful not to overcook.

Procedure for Butternut Squash:

1. Heat a large skillet on medium heat. Add the butter, whisking frequently. Once melted the butter will foam up a bit, then subside. Honey-colored browned milk solids will begin to form. Remove from heat. Add the thyme, whisking continuously.
2. Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high.
3. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture.
4. Sprinkle generously with salt and pepper.
5. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned.
6. Lower the heat, cover and cook: Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces. Add more salt and pepper to taste.

Procedure for English Pea Puree:

1. Aromatics: Melt butter in a saucepan over medium heat. Add garlic and shallots, sauté 3 minutes until soft, but don't let them go golden.
2. Cook peas: Add frozen peas and stock, increase heat to bring to simmer then cover and reduce heat to medium. Simmer 2 minutes.
3. Reserve Liquid: Remove 1/3 cup liquid from the saucepan, reserve.
4. Blitz: Transfer all peas and remaining liquid into a food processor. Add salt and pepper, and mint if using. Blitz on high for 1 minute until smooth.
5. Optional straining: For extra smooth, press through a mesh colander with a rubber spatula (it's easy).
6. Adjust consistency: Use Reserved Liquid as needed to achieve the desired consistency – I like a soft, dolloping consistency. Sometimes people want it looser. Add more salt and pepper if desired – remember, this is not supposed to be strongly flavored or seasoned.

Procedure for Sauteed Maitake Mushroom:

1. Wash the mushrooms and pat them dry. Use your fingers to pull them into 3-inch pieces. Mince the garlic.
2. In a non-stick or cast iron skillet, heat the olive oil over medium high heat. Add the mushrooms and sauté for 2 minutes. Flip the mushrooms and cook 1 more minute on the other side.
3. Add the garlic and cook until softened and fragrant, about 30 seconds.

Procedure for Lobster Sauce:

1. Gather the ingredients.
2. Add the butter and oil to a medium, heavy stockpot over medium-high heat.
3. Once the butter has melted, add the onion, celery, and carrots and then cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes.
4. Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes.
5. Add the cognac and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release any browned bits.
6. Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat.
7. Reduce the heat to medium-low and add the tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until the sauce is slightly thickened, about 1 hour.
8. Remove the shells and strain the sauce through a fine-mesh strainer into a medium saucepan.
9. Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until the sauce is reduced to about 3 cups, about 15 minutes.