SERVES 4

THE ROLL

YOU’LL NEED
12oz. Lobster Claw and Knuckle
1 tbsp carrot brunoise (small dice)
1 tbsp shallot brunoise
1 tbsp celery peeled and brunoise
Chopped fine herbs (thyme, parsley, oregano,)
4 sheets wonton wrapper
BUTTERED LEEKS
1 leek (white only)
1 cup vegetable stock seasoned
2 oz butter
Thyme
Salt and pepper to taste

CHANTERELLE AND
CORN RAGU

YOU’LL NEED
1 cup corn
1 cup chanterelles
1 tbsp chopped shallots
1 tbsp torn basil
3oz. vegetable stock
1 tbsp butter
Splash of white wine

MAKE IT
1) Cook lobster in 150° water bath 8-10 minutes, cool, and reserve. Lay out wonton wrappers and add 3 oz of mixture onto the brick, fold over sides and roll tight. In a non stick pan brown the roll in olive oil and butter until lobster is hot.
2) Braise leeks in all the ingredients until tender, remove and cool. Reserve leek broth to make vegetable stock.
3) In a hot pan cook chanterelles in olive oil until soft. Add corn & shallots—cook one minute.
4)Drizzle with olive oil.

PLATING
Warm the leeks with butter, add the chanterelles and corn mix on the leeks, ladle some of the stock from the leeks on to the base of the bowl and place the “roll” on the chanterelles. Garnish with fresh herbs.

THE MACROS

CALORIES: 263
PROTEIN 18 g
FAT 14 g
CARBS: 22 g