Ingredients

1 gallon seafood stock
4 carrots, peeled and cubed
2 onions, peeled and cubed
4 celery stalks, cubed
Salt and pepper
4 (1 1/4 pound) live lobsters

Vegetable mix:
4 cups water
1/2 pound carrots, peeled and sliced
1 fennel bulb, sliced
1/4 pound radish, sliced
1/4 pound baby onions
1 pint cherry tomatoes

1 bunch asparagus
1/4 pound lima beans
1/4 pound green beans
1/2 pound zucchini, sliced
1/4 fresh peas
1/2 pound chanterelle mushrooms, sliced

Basil sauce:
16 ounces olive oil
1 pound fresh basil
1/2 pound pignoli nuts
Salt and pepper

Coriander sauce:
16 ounces olive oil
1 pound coriander seeds
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 tablespoon tomato paste

2 tablespoons ketchup
1 tablespoon honey
1/2 cup orange juice
1/4 cup lemon juice

Directions

To make the lobster: In a large stockpot, combine the stock,
carrots, onions, and celery. Season with salt and pepper and bring to a boil. Add the lobsters and cook until
bright orange or red, about 7 to 10 minutes. Remove the lobsters from the pot and set aside. Discard the stock
liquid.

To make the vegetable mixture: In a large skillet, combine the water and the vegetables that take the longest
to cook, the carrots, fennel, radish, onions. Cook for 3 minutes. Add the remaining vegetables and cook the
mixture until all of the vegetables are still bright in color, but are fork tender. Drain the liquid and set
the vegetables aside.

To make the basil sauce, simply combine the olive oil, basil, and pignoli nuts into a blender. Once the
mixture is well combined, season with salt and pepper. Place the sauce in a squirt bottle and set aside.

To prepare the coriander sauce, combine the olive oil and the coriander seeds in a small pot. Over medium
heat, bring the oil to 150 degrees F. Remove the mixture from the heat, and set aside so the coriander seeds
can infuse into the oil. Once the oil is cooled, use a strainer and remove the seeds from the oil.

In a separate bowl, combine the vinegar, salt, and pepper, and mix until salt is dissolved. Add the tomato
paste and stir until combined. Once the tomato paste is combined, add the ketchup, honey, orange juice, lemon
juice, and mix well until all ingredients are incorporated. Using a hand-held blender, slowly add the infused
oil to the mixture. The mixture should start to emulsify and become thick. Once all of the oil has been added,
continue to blend until well combined. Place sauce in a squeeze bottle and set aside.

To plate the lobsters, crack the lobster shells and remove the meat from the tails and claws. In a separate
skillet, heat the vegetables slightly and place in the center of the plate. Add the lobster tail and claws on
top of the vegetables and drizzle some of the basil and coriander sauce around the plate. Serve
immediately.

Directions

This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions
indicated, and therefore, we cannot make any representation as to the results.