Lobster medallions, golden beets, lavender grilled romaine, black truffle vinaigrette

Yield: 4 servings

Ingredients

2 whole 1 ½ pound maine lobsters
1 small, whole black truffle
2 Tbsp. rendered duck fat
12 tsp. banyuls vinegar
2 large golden beets
1 Tbsp. olive oil
1 watermelon radish
1 bulb fennel
6 pcs red pearl onion
½ cup white distilled vinegar
1Tbsp. granulated sugar
2 petite romaine hearts
1 tsp. fresh lavender
¼ cup grapeseed oil

Method

For the lobster:

1. Bring large pot of water to boil. Break apart lobster, separating tails from claws.
2. Poach tails for 6 minutes, claws for 8 minutes. Place in ice water bath. Crack and remove shells, clean any remaining shell pieces. Refrigerate until ready to serve.

For the truffle:

1. Slice truffle on slicer very thin, poach slices in duck fat around 140 degrees for 5 to 6 minutes until softened. Remove from fat and reserve. Cut slices into rounds and finely chop scraps, reserve for dressing.
2. Mix chopped truffle, duck fat and banyuls vinegar, season with salt and pepper. Set aside.

For the beets:

1. Season beets with olive oil, salt and pepper. Roast in 300 degree oven for approximately 1 hour, or until just tender. Once cooled, peel skin, slice into rounds same size as truffle slices. Reserve.

For the pearl onions:

1. Cut onions in half lengthwise, place in bout with white vinegar and sugar, bring to boil, and simmer until cooked, between 6 to 8 minutes. Remove from heat and drain on paper towel.

For the romaine:

1. Bring grapeseed oil to a temperature around 120 degrees, add lavender leaves, steep for 10 minutes, then strain. Reserve.
2. Cut romaine hearts in half lengthwise, brush with lavender oil and season with salt and pepper. Lightly grill to infuse flavor, 2 to 3 minutes. Set aside.

For the radish and fennel:

1. Separately, shave each thinly into ice cold water and chill for 10 to 15 minutes, so that they crisp slightly.

Assemble:

1. Slice lobster tails and claws into medallions, place on plate.
2. Place slice truffle rounds atop beet slices, arrange on plate.
3. Neatly arrange the romaine leaves, pearl onions, radish and shaved fennel.
4. Drizzle the reserved truffle trimmings with the duck fat and banyuls vinegar over the lobster and vegetables.