Ingredients:

Olive Oil
Lobster
1 Garlic Clove
2 sticks Celery
½ cup of Fennel
1 White Onion, sliced
1 Leek
1 Lemongrass
1 Ginger
2 tbsp of Miso
3 tbsp of Soy Sauce
3 cups of Cold Water
3 tbsp Tomato Paste Salt,
pinch Benito flakes,
handful Seaweed
1 ear of corn
6 Pennsylvania Chanterelle Mushrooms
12 Clams
8 Fingerling Potatoes
½ cup Tuscan Kale
12 Cherry Tomatoes, sliced in half
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Halibut
Salt & Pepper, season to taste
1 tpsb Butter
2 sprigs of parsley
1 tsp of Cherry Vinegar
1 tsp of Lemon Juice

Method of Preparation:
Add oil to a pot and put in the lobster shells. Slice a garlic glove. Add celery and fennel to the pot. Put the sliced onion into the pot as well as leek. Smash the lemon grass to release the oils and put it on the pot. Slice the ginger and add it. Let the lobster reduce down by turning down the heat. Add miso and soy sauce to the stock. Add the tomato paste. Take the stock of corn and remove the kernels. Place the corn into a hot pan with oil and sauté. Cut the stems off the mushrooms. Next, start to steam the clams. Add the fingerling potatoes to the pan with the corn. Add garlic and white onions to the pan. Also, add leeks.

Season one side of the halibut with salt and pepper before placing it in a cast iron pan. Let the halibut cook for a few minutes without touching it. Turn down the heat a little bit depending on the fish. Add the stock to the pan with the corn. Add the clam juice to pan as well as the sliced-up tomatoes. Slice up the lobster meat and add it the pan and mix. Season the other side of the fish and add butter and parsley. Flip the fish after adding the lemon juice and cherry vinegar. Add the Benito flakes and seaweed to the stock.

Plating: Place the lobster, corn into a bowl. Add the clams. Place the halibut on top of the clams.