Lobster Crepe with Orange Butternut Squash Puree – Fustini's Oils & Vinegars

Ingredients

• 2 10 ounce cold water lobster tails
• 1 tablespoon Fustini's Delicate SELECT olive oil
• 2 tablespoons butter
• 2 ounces brandy
• 1 small onion, diced
• 1 carrot, diced
• 2 tablespoons, leeks, white part only
• 1 teaspoon tomato paste
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1 teaspoon Fustini's Sherry Reserva vinegar
• few threads Saffron softened in a few tablespoons hot water
• 1/4 cup orange juice
• 1/4 cup heavy cream
• salt and pepper
• 1/2 cup milk
• 1/4 cup flour
• 1 egg
• 1/2 teaspoon minced tarragon
• 2 tablespoons clarified butter
• 2 tablespoons Fustini's Herbs de Provence olive oil
• 1 zucchini, fine julienne
• 1 yellow squash, fine julienne
• 1 pound cooked lobster meat, from above
• 2 tablespoons honey
• 1 cup orange juice
• 2 cups butternut squash
• 1 slice ginger
• 1 tablespoon butter
• 1 tablespoon Fustini's Blood Orange olive oil
• 1/2 cup finely julienne fennel
• 1/4 teaspoon chopped fennel fronds
• 1 tablespoon chopped chives
• 1 tablespoon Fustini's Sicilian Lemon balsamic vinegar
• juice of 1/2 lemon