Drunken lobster, trapper style

INGREDIENTS

• 1 lobster
• 1 litre Sortilège (Canadian whisky and maple liqueur)
• A jar large enough to submerge lobster in 750 ml whisky
• For the court-bouillon
• 4 litres (16 cups) maple water
• 1 carrot
• 1 leek
• 1 white onion
• ¼ bunch celery
• 1 head garlic
• Coriander seeds
• Black peppercorns
• 1 bay leaf
• Thyme
• Maple water gelée
• 250 ml (1 cup) maple water, smoked for 5 minutes
• 2 sheets gelatin
• Salt and pepper

SERVINGS
1 portion

METHOD
First, marinate lobster in Sortilège for 2 hours. Meanwhile, reduce maple water by half along with other court-bouillon ingredients. After 2 hours, remove lobster from alcohol and place in large jar; cover with maple water court-bouillon for about 5 to 6 minutes. Remove and shell lobster; slice tail into carpaccio and use claw meat to make spring roll. It is important to strain the court-bouillon through a chinois. Smoke some of the court-bouillon for the gelée and reserve the required quantity for the pickles.

PLATING
Pour a thin layer of gelée onto the plate, place lobster carpaccio in the centre, season with instant marinade and decorate with pickled vegetables, a marinated chanterelle, microgreens and herbs. Finally, cook the spring roll in clarified butter. Sprinkle with a pinch of Maldon salt before serving.