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    Chefs Featured Recipe

    Maine Lobster Valentine
    Corn Carrot Risotto, Vanilla Ginger Sauce

    Serves 6

    Risotto

    3 cupscarrot juice
    1 tablespoonolive oil
    1/4 cupfinely diced onions
    1/2 tablespoonkosher salt
    1 cloveminced garlic
    1 cupArborio rice
    1 cupwhite wine
    1 tablespooncold butter, cut into 2 pieces
    1 earfresh corn, shaved
    1 teaspoonfinely grated ginger
    1 tablespoonchopped tarragon
    1 ouncemascarpone cheese
    1/3 cupgrated parmesan cheese
    to tastesalt and black pepper
    to tastecayenne

    Heat carrot juice in stainless steel pot over medium heat, but do not reduce. Add olive to sauce pot over medium heat. Add onions and salt. Cook until translucent without browning.  Stir in garlic and rice. Cook, stirring constantly until rice turns opaque white. Add wine. Cook, stirring often, until wine evaporates. Fold in cold butter. Add carrot juice in 3 increments, stirring until absorbed each time. Fold in corn. Remove from heat. Fold in remaining ingredients.

                                                                                                                                                                                          

    Lobster

    6 8-ounceMaine lobster tails
    1/3 cupmelted butter
    to tastepaprika and freshly ground pepper

    Preheat oven to 450°F. Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, the base of tail. Press shell on both sides to open.
    Pull out meat and place on top of shell, leaving meat attached at the base of tail. Devein. Place lobster tails, meat side up, onto baking sheet. Brush with melted butter. Season with paprika and pepper. Bake 8 minutes or until slightly under done.  Transfer to warm serving platter.

                                                                                                                                                                                                                                                                                                                                                                                                                               

    Sauce

    1/4 cupminced shallots
    1 cupdiced bosc pear
    pinchsaffron
    2 tablespoonschampagne vinegar
    1 cupvermouth
    1/4 cupCanton liqueur
    1/2vanilla bean, chopped
    1/2 cupcrème fraîche
    to tastesea salt and freshly ground white pepper

    Add shallots, pear, saffron, vinegar, vermouth, Canton and vanilla to sauce pan over medium heat. Reduce by two thirds. Transfer to blender. Add crème fraîche. Blend until smooth. Strain through fine sieve. Season with salt and pepper.