Lobster / Jalapeños / Pig's Foot / Carrot

Directions

1. Lobsters Boil 3 lobsters in water for 3 minutes. Transfer immediately to ice water for a few minutes to chill thoroughly. Remove the lobster meat from the shell and refrigerate until needed.
2. Pig's Foot Prepare an aromatic broth by bringing 1.3 gallons (5 L) of water, 1 onion, 1 carrot, 1 bay leaf, 1 sprig of thyme, and salt to a boil. Add 2 pig’s feet and cook for 3 hours until the meat is tender. Once cooked, remove the pig's feet, discard the bones, and set the meat aside. Grill the meat in a hot pan just before serving.
3. Confit Carrot Separate the tops from 1 bunch of baby carrots. In a hot pan, grill the carrots, then deglaze with 1 oz (30 ml) white wine. Add 0.1 oz (3 g) fennel seeds and 0.03 oz (1 g) coriander seeds. Add enough water to cover the carrots, and cover the pan with a lid. Cook for a few minutes until the carrots are tender. Finish by adding 0.7 oz (20 g) sesame kimchi just before serving.
4. Jalapeño Gel Dice 7 oz (200 g) red bell peppers, 0.7 oz (20 g) jalapeños, and 0.35 oz (10 g) white onions. In a saucepan, cook these ingredients until soft. Blend until smooth and return to the saucepan. Bring to a boil, add 0.03 oz (1 g) agar-agar, and cook for 2 minutes. Refrigerate until set, then blend again until you have a smooth gel.
5. Citrus Zest Purée Zest 4 lemons with a microplane. Cut the lemons into quarters and separate the pith (ziste) from the flesh. Blanch the pith 5 times in cold water, bringing it to a boil each time. Juice the lemon flesh and blend it with the blanched pith until smooth.
6. Foyot Sauce In a blender, mix together 0.7 oz (20 ml) heavy cream, 0.35 oz (10 g) crème fraîche, 0.35 oz (10 g) sugar, salt, and Mago pepper to taste. Add 0.35 oz (10 g) clarified butter, 3.5 oz (100 g) grapeseed oil, 0.7 oz (20 ml) olive oil, 0.17 oz (5 g) mustard, 2 teaspoons (10 ml) soy sauce, 1.75 oz (50 g) meat jus, and 4 whole eggs plus 6 egg yolks. Transfer the mixture to a siphon, charge with two cartridges of gas, and cook in a bain-marie at 150°F (65°C) for 30 minutes.
7. Carrot Spaghetti Using a spiralizer, cut a yellow carrot into thin spaghetti-like strands. Store the carrot spirals in ice water until ready to serve.
8. Herb Powder Dry the carrot tops in a 160°F (70°C) oven for a few hours. Once completely dried, blend them into a fine powder. Use this powder to garnish the dish during plating.
9. Plating Place a slice of grilled pig’s foot and a lobster medallion on the plate. Add confit carrots and spaghetti carrot spirals for texture and color. Drizzle the jalapeño gel and citrus purée around the dish. Garnish with the herb powder and finish with the Foyot sauce.