Chef Chris Long's Butter poached Maine lobster, grilled wild mushrooms, corn and parsnip ragout, thyme butter.
2 ounces wild mushrooms
1 cup corn
1/2 cup chopped parsnips
1 cup corn stock
1 shallot, minced
1 pound butter
2 ounces thyme
Boil lobster in salted water, 7 minutes for claws and 3 minutes for tail, and shock in ice water. Take lobster out of shell and place claws and tail in 10 ounces of butter.
Chop thyme and fold in 4 ounces of butter and set aside.
Saute shallot in 2 ounces butter, add corn stock and reduce by half. Add corn, chopped parsnips and knuckle meat and the juice from half the lemon. Season with salt and pepper.
Grill mushrooms and set in lobster butter. Gently warm up butter to heat up lobsters. Place ragout in middle of the plate. Take lobster and mushrooms out of butter and season with salt and pepper and lemon juice.
Place lobster and mushrooms over ragout. Spoon thyme butter around lobster and ragout. Garnish with parsnip chips, micro arugula and basil flowers.