INGREDIENTS

4 6 oz sole portion rolled into cylinder stuffed with pistachio basil butter

2 each diced Yukon gold potatoes cooked in a risotto method

6 lobster stuffed cipollini onions

8 oz lobster basil nage

opal basil chive blossoms for garnish

INGREDIENTS: [Herb butter]

6 oz finely chopped basil

1/2 lb butter

6 oz chopped pistachio

METHOD [Potato risotto] (cook risotto method)

Add small diced potatoes, 3 cups of white wine, 2 cups chicken stock. Finish with 2 tbp crème fraiche, 1 tbp butter, 5oz stock, 1 tbp cippolini onion puree.

INGREDIENTS [Lobster stuffed cippolini onions]

1 cup lobster knuckle meat

1/2 cup pistachio chopped finely

4 T mascarpone

salt and pepper to taste

METHOD

Cook cipollini onions in beurre fondue till tender. Remove centers and reserve. Place reserved onion in blender and puree until smooth. Use to finish risotto.

INGREDIENTS [Basil Lobster Nage]

1 lobster body shells

1 qt chicken stock

1 fennel bulb

3 stalks celery

1 yellow onion

2 carrots

3 cups white wine

1 bunch basil

METHOD [White lobster stock]

Sweat vegetables in olive oil, add white wine. Reduce au sec, add chicken stock and simmer for 30 min. Strain and reserve.

[Basil puree]

Blanch basil and puree with a little water.

[To finish]

Heat up white lobster stock. Add basil puree and finish with salt and pepper.