2 1.5 lb Maine Lobster
1 cup Lentils du Pay
¼ cup Root Vegetable Brunoise
1 ½ cups Chicken Stock
1-cup Cote du Rhone Rose
½ lb Unsalted Butter
1 tsp Diced Shallots
6 ea. Black Peppercorns
1 sprig Lemon Thyme
2 Tbsp Extra Virgin Olive Oil
Salt, Pepper, Cayenne Pepper
Selection of Micro greens or picked herbs
Soak the lentils in cold water for three hours, sweet the vegetables in a tablespoon of the butter for 2 minutes over medium heat without color add the drained lentils & cover with approximately 1 cup of chicken stock. Cook until tender, simmer for approximately 15 minutes.
Steam for 5 minutes, cut in half, head area cleaned out claws and cut knuckles open. (This can be prepared up to a day before hand)
Reduce the Rose wine with the shallots, thyme & peppercorns by half, add the ½ cup of chicken stock & reduce by half again. Then slowly whisk in the butter, season to taste with salt pepper, cayenne & lemon juice. Strain & reserve in a warm spot until the dish is ready for saucing.
Brush the lobster halves with the XVOO & Grill for 3 minutes flesh side down. Then turn the lobster over so the shell side is down on the grill bars for 3 minute until cooked & hot.
Place lentils in the center of a plate & arrange the grilled lobster on top, sauce over & around the lobster, sprinkle micro greens on top & serve.