How To Make Seared Lobster, The Kristen Kish Way

Name: How To Make Seared Lobster, The Kristen Kish Way
Ingredients: 1 quart lobster stock; 3 tablespoons unsalted butter; 3 tablespoons foie gras trimmings (ask your butcher for a 2-ounce portion or any trimmings they might have on hand); kosher salt; sherry vinegar; 2 red radishes; 3 tablespoons white vinegar; 2 tablespoons water; Pinch sugar; 2 fresh thyme sprigs; grapeseed or other neutral oil; 8 baby white turnips; 1/4 cup vegetable stock; 2 (1-pound) live lobsters; 2 tablespoons unsalted butter; 10 to 15 pea tendrils; 2 to 4 lobster bodies (including heads and legs); 1 large yellow onion; 2 stalks celery; 1 fennel bulb; 5 fresh thyme sprigs; 5 fresh flat-leaf or curly parsley sprigs; 5 fresh tarragon sprigs; 1/4 cup tomato paste; 1/2 cup dry white wine; 1 plum tomato

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Ingredients

1 quart lobster stock
3 tablespoons unsalted butter
3 tablespoons foie gras trimmings (ask your butcher for a 2-ounce portion or any trimmings they might have on hand)
kosher salt
sherry vinegar
2 red radishes
3 tablespoons white vinegar
2 tablespoons water
Pinch sugar
2 fresh thyme sprigs
grapeseed or other neutral oil
8 baby white turnips
1/4 cup vegetable stock
2 (1-pound) live lobsters
2 tablespoons unsalted butter
10 to 15 pea tendrils
2 to 4 lobster bodies (including heads and legs)
1 large yellow onion
2 stalks celery
1 fennel bulb
5 fresh thyme sprigs
5 fresh flat-leaf or curly parsley sprigs
5 fresh tarragon sprigs
1/4 cup tomato paste
1/2 cup dry white wine
1 plum tomato