LOBSTER Yellow Indian Curry Butter, Earl Grey Gel, Cauliflower Custard, Lobster Foam and Coconut Pudding

GRANT ACHATZ'S RECIPES LOBSTER YELLOW INDIAN CURRY BUTTER, EARL GREY GEL, CAULIFLOWER CUSTARD, LOBSTER FOAM AND COCONUT PUDDING PHOTOGRAPHY BY CHRISTIAN STEEL SERVES 10 INGREDIENTS LOBSTER MEAT 3 whole lobsters, tail and knuckle removed YELLOW INDIAN CURRY BUTTER 6¼ oz yellow onion, sliced 8¾ oz yellow tomato, diced ½ oz tamarind ¼ oz tumeric ½ tsp sweet curry powder 2¼ oz carrot juice 2¾ oz butternut juice 3¼ oz apple juice 1¾ oz pineapple juice ¼ tsp fennel seed ¼ tsp allspice ¼ tsp coriander ¼ tsp cardamom Long pepper, to taste ¹/³ tsp cinnamon ¾ oz butter EARL GREY GEL 9¼ oz earl grey tea, cold steep 1¹/8 oz sugar Salt, to taste ¹/8 tsp citric acid ¹/³ tsp agar agar ¹/8 tsp gellan gum CAULIFLOWER CUSTARD 10½ oz vanilla seasoned 1/2 and 1/2 4¼ oz blanched cauliflower ³/8 oz sugar ³/8 oz salt 0.075oz iota carrageenan 0.025oz kappa 0.0025oz xanthan gum LOBSTER FOAM 10½ oz reduced lobster stock 0.1oz salt ³/8 oz lemon juice ³/8 oz gellan gum INDIAN CRACK ROCK 1¾ oz ghee or brown butter FOUR I 1 GRANT ACHATZ'S RECIPES 1½ oz fried raisins until fragrant. Deglaze the pan with the store in a piping bag until required. 1½ oz fried pinenuts juices. Simmer until reduced by half. Purée 1½ oz freeze dried yogurt chips and pass through a chinois, then add the GRAPEFRUIT VINAIGRETTE 1½ oz puffed wild rice butter. Season to taste with salt and reserve Combine ingredients bring to 200F, remove 7 /8 oz tapioca Maltodextrin until required. from heat, then steep for 20 minutes. Strain Salt, to taste and reserve until required. EARL GREY GEL COCONUT PUDDING Blend all of the ingredients together and LOBSTER MEAT 2½ oz coconut water bring to the boil in a pan over a medium Poach the lobster tail and knuckle in the 5¼ oz coconut milk powder heat. Then, pour into a container to chill. grapefruit. Reserve until required. ½ oz simple syrup Once chilled, cut into small dice. TO SERVE GRAPEFRUIT VINAIGRETTE CAULIFLOWER CUSTARD Arrange all of the components around the 1¾ oz pink grapefruit juice Blend all the ingredients together and boil in plate in a circular formation, like numbers on ¹/8 tsp fennel seed a pan over a medium heat. Pass through a a clock. Start with 2 half dollar-sized pools of 0.0175oz sugar chinois and then place into a small bowl to curry sauce and continue by adding: 3 pencil ¹/8 tsp salt chill over ice. eraser-sized dollops of coconut pudding; 3 ¹/8 tsp saffron medium dice sized cubes of earl grey gel; 0.0175oz yellow mustard LOBSTER FOAM 1 piece of broken Indian crack rock; ²/³ oz 0.0175oz green cardamom Blend all of the ingredinets and boil in a pan of grapefruit vinaigrette pearls, 1 heaped 0.0175oz fenugreek over a medium heat. Pass through a chinois spoonful of cauliflower custard and 1 piece ¹/8 tsp coriander seed and place into an ISI container and charge of dried fennel frond on top of the cauliflower 7 /8 oz ghee with 3 cream chargers. Reserve in a hot custard on each plate. Garnish each of the water bath until required. earl grey cubes with a bergamot flower, a TO SERVE cilantro leaf and a mustard flower. Place one Bergamot flowers INDIAN CRACK ROCK piece of lobster on each curry sauce pool. Cilantro leaves Combine all of the ingredients and compress To finish, dispense half a dollar-sized amount Mustard flowers in vacuum bag, then chill and separate into of lobster foam from an ISI canister in the portions. center of the plate. METHOD COCONUT PUDDING YELLOW INDIAN CURRY BUTTER Blend all of the ingredients in a blender until Sauté the onions, tomatoes, and spices smooth. Then, pass through a chinois and FOUR I 2 GRANT ACHATZ'S RECIPES DUCK BOARD DUCK NECK RILLETTES, DUCK CONFIT, DUCK BREAST AND DUCK MOUSSELINE SERVES 10 INGREDIENTS DUCK CONFIT 8 duck legs, boned Salt Sugar Thyme Rosemary DUCK NECK RILLETTES 4 duck necks, split 17³/5 oz duck stock 1¾ oz butter Pepper, to taste Salt, to taste Sherry vinegar, to taste DUCK BREAST 2 duck breasts, skin on 1¾ oz rendered duck fat DUCK MOUSSELINE 8oz of duck breast meat 13oz heavy cream ½ oz salt 1 egg white 1 egg yolk FOIE MOUSSE 3½ oz foie torchon, passed through a chinois 1¹/5 oz crème fraîche SASSAFRAS COOKIE 8½ oz butter 1³/8 oz sugar 5oz root beer 1oz sassafrass root 10¹/5 oz flour ¹/5 oz salt ³/8 oz sassafrass powder METHOD DUCK CONFIT Cure the duck legs in the salt, sugar, thyme and rosemary for 8 hours. Rinse the cure, then place the legs in a vacuum pack bag with the duck fat and thyme. Cook at 185F for 6 hours, then remove and fry skin side FOUR I 3 GRANT ACHATZ'S RECIPES down in a pan until the skin is crispy. DUCK NECK RILLETTES Place in a pressure cooker and cook for 30 minutes under pressure until the neck meat begins to fall off the bone. While the meat is warm, separate the meat from the bone, removing any sinew at the same time. Reduce the duck jus by half and emulsify in the butter. Then add the braised neck meat. Season to taste with black pepper, salt, and a few drops of sherry vinegar. DUCK BREAST Cut the breasts in half crosswise. Place each half in a small vacuum bag with the duck fat and seal on high setting. Cook in a water bath in a large pot of water at 138F for 42 minutes. Remove and submerge in ice water until cold. DUCK MOUSSELINE Place diced duck breast (skin removed) into food processor , blend until smooth paste. Add the eggs slowly, then the cream and finally the salt. Pass through a chinois. Using a quenelle spoon, make quenelles with the mousse. Then place in the hot duck stock and poach. FOIE MOUSSE Soften the foie torchen over a double boiler, add in the crème fraîche, season to taste with salt. Roll into barrels using cling film. Then chill until required. SASSAFRAS COOKIE Cream the butter and sugar together. Reduce the root beer and sassafrass to 80 grams. Whisk into cream mixture then fold in flour. Roll into sheet. Chill. Then punch using cookie cutter. TO SERVE Plate the dish from right to left, starting with the duck confit then the duck neck rillettes, spooned into a sphere, two slices of duck breast, duck mousseline and foie mousse. Where does the sassafras cookie go? What are the various garnishes on the glass? FOUR I 4 GRANT ACHATZ'S RECIPES DUCK BOARD GARNISHES 14 oz grapeseed oil Sugar SERVES 10 ¹/³ oz salt Salt 4 oz saffron water INGREDIENTS CILantro saLAD CAPERS Leaf stems MINT JElly Caper berries, whole Salad leaves 3¹/³ oz water Salt Micro Cilantro 4 /5 oz ice Oil, for deep frying Flowers 3½ water Coriander buds 3 oz simple syrup HONEY ¹/5 oz salt 1½ oz airborne honey RED ONION MARMALADE 10½ oz mint, blanched 2½ oz water 2½ oz red onion, small dice ³/5 oz ultratex-3 ¹/5 oz versa-whip 1½ oz sugar ½ tsp kosher salt 1½ oz red wine vinegar SAFFRON 5¹/³ oz water WALNUT EGGPLANT ½ tsp saffron Walnuts 1 eggplant, cut in half 2 egg yolks Water 2 cloves garlic FOUR I 5 GRANT ACHATZ'S RECIPES 4oz olive oil 7 oz ice water 2lb 3¹/³ canola oil 1 sprig rosemary 4 oz 1:1 simple syrup 1lb 1½ oz sunflower seed 1 sprig parsley ½ tsp salt 10½ oz chopped walnuts 4 sprigs thyme 12¹/³ oz fennel juice ½ oz salt 4 3½ tsp sherry vinegar 1 /5 oz pernod ½ tsp ground black pepper 1 tsp salt 1oz ultra tex 3 ½ oz walnut oil ½ tsp sugar 1lb 5¹/5 oz honey KING TRUMPET 1lb 5¹/5 oz chopped dried cranberries PAIn d’epICE 12¹/³ oz clarified butter 1lb 5oz AP Flour ½ oz king trumpet mushroom caps BRIOCHE ½ oz baking soda 1 clove crushed garlic Brioche 2 tsp ground cinnamon 4 sprigs thyme Thyme 1 tsp ground ginger 2 sprigs rosemary Rosemary ½ tsp salt Butter ¹/5 tsp nutmeg BEETS ¹/5 tsp clove Mixed beets, candied, red and yellow APRICOT ¹/5 tsp cracked black pepper Salt 9½ oz dried apricot ½ tsp whole fennel seed 3½ oz white wine 2 oz butter SAMBUCA 5oz sugar 4 ¹/5 egg 16oz sambuca /5 oz white wine vinegar 10½ oz honey 3¹/5 oz water ½ oz orange zest 2½ oz ultra tex 3 CARAWAY 7 oz water Sorrel Brioche crumbs 4½ oz rye crumb RED CABBAGE PICKLED TURNIP ¹/³ oz caraway, toasted and ground 4 10½ oz port 8 /5 oz white wine vinegar ½ oz salt 4 10½ oz red wine 8 /5 oz water 10½ oz red wine vinegar 1½ oz sugar CELERY ROOT CHOUCROUTE 10½ oz sugar ¼ oz salt 60oz white wine vinegar ¹/5 tsp red cabbage 8 Tokyo turnips 20oz duck fat Celery root BASIL RUM Petite opal basil 16oz spice rum CHERRY TOMATOES Green basil ¹/3 oz cinnamon 8 cherry tomatoes Oil, for frying ¹/5 oz allspice 3½ tsp olive oil ¹/5 tsp clove ½ tsp balsamic vinegar CINNAMON 4 oz 1:1 simple syrup Salt, to taste 4 1 /5 oz maldon sea salt 1½ oz water Black pepper, to taste ½ tsp cinnamon, toasted, ground 2½ oz ultra tex 3 Rosemary Thyme TOMATOES FIG Salt Tomatoes 7oz cognac Black pepper Extra virgin olive oil 7oz sugar Red wine vinegar Garlic 7oz water Rosemary SMOKE PUDDING Thyme LEMON 2lb 3¹/³ oz smoke water Salt lemon 3oz sugar Black pepper 1:1 simple syrup 3¹/³ oz salt Red wine vinegar Raw cane sugar ½ oz white wine vinegar 3¹/³ oz agar agar SMOKE PUDDING CHERRY 2lb 3¹/³ oz smoke water Dried Cherries FENNEL 4 3oz sugar 20oz apple brandy 7 /5 oz fennel fronds, blanched 3¹/³ oz salt 20oz water 7 oz ice water ½ oz white wine vinegar 20oz sugar 4 oz 1:1 simple syrup 3¹/³ oz agar agar ½ tsp salt GRANOLA FENNEL 2lb 3¹/³ oz rolled oats RED PEPPER 4 7 /5 oz fennel fronds, blanched 2lb 3¹/³ water 2lb 3¹/³ oz red pepper juice, extracted with FOUR I 6 GRANT ACHATZ'S RECIPES juicer ROSEMARY ¹/³ oz cinnamon 4 /5 oz agar agar 8oz grapeseed oil ¹/³ oz star anise ¹/³ tsp cayenne pepper, ground 2½ oz rosemary ½ tsp whole black peppercorn ¹/³ tsp kosher salt 3oz tapioca maltodextrin 3¹/³ tsp sugar 2¹/³ oz rosemary oil 5¹/³ oz duck fat BAY LEAF ½ oz salt Endives 2lb 3¹/³ oz water ½ oz California bay leaves BLACK GARLIC WHITE BEAN PURÉE 4oz sugar Peel and quarter the black garlic and 1lb 1½ oz white beans 2oz salt reserve for plating.

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