Executive Chef E. Michael Reidt
Area 31 Restaurant and Bar, Miami

Yield: Serves 4

Coconut Butter Poached Lobster
1. In a heavy-bottom saucepot, bring the stock, ginger and chilis to a simmer.

2. Add the coconut milk and bring everything back to a simmer. Whisk in the coconut butter.

3. Once incorporated, transfer the mixture to a 6-inch hotel pan with an immersion circulator. Set it to 59.9 degrees Celsius, run it and allow it to come up to temp. If you don't have a hotel pan, a deep baking dish will do.

4. Remove claws and tail from lobsters. Blanch the claws and knuckles in simmering salted water for 6 minutes. Let sit until cool enough to handle and remove lobsters from their shells.

5. Meantime, roast the lobster heads in a heavy-bottom pan for 15 minutes then place them in a small stockpot. Add enough water to almost cover them, and add a pinch of salt.

6. Bring the water to a boil and simmer the lobster heads for 2 hours.

7. Place the tails shell-sides up on a cutting board and split them down the middle. Season the exposed meat sides and sear them plancha (very quickly over high heat) and then place into buerre monte (your butter mixture).

8. Add the claws to the buerre monte and remove the tails and claws after 4 minutes.

Smoked Cauliflower and Clams
1. Place wood chips in the bottom of a 4 ½-inch hotel pan. Put a 2-inch perforated half hotel pan on top. If you don't have those, a deep pasta pan will work. Place over a burner.

2. Place cauliflower and clams into a pan and cover it with foil. Once smoke begins to flow outside of the foil, remove from heat and let sit for 10 minutes. Repeat.

3. Remove clams from smoker and reserve.

4. Place cauliflower in a small stock pot and pour liquid from the smoked clam bowl into the pot, with enough lobster stock to cover the cauliflower halfway.

5. Place over medium heat and simmer until tender and there is only enough liquid left to incorporate into the cauliflower. Season to taste.

6. Mash with a large fork or small whisk. Fold in the coconut butter and set aside.

Mizuna Puree
Combine the above ingredients in your Vitamix (or other fine blender) and blend until smooth.

For final plating:
Smear a spoonful of mizuna puree on one side of the plate. Place a spoonful of cauliflower in the center of the smear and top with one-half lobster tail and a claw. Garnish with a smoked clam and some mizuna greens.