Maine Lobster with Chanterelle Mushroom Yuzu Sauce Recipe

Ingredients

• 2 gallons water
• 2 cups Jordan Chardonnay
• ½ cup kosher salt
• ¼ cup fresh lemon juice
• 1 sprig thyme
• 2 bay leaves
• 6 Maine lobsters (1½ pounds each)
• 1 bunch savoy cabbage
• 1 bunch green chard
• 2 Tbsp unsalted butter
• 1 Tbsp Jordan Extra Virgin Olive Oil
• 18 fingerling potatoes
• 3 sprigs thyme
• 3 medium shallots
• 1 tsp unsalted butter
• ¾ pound chanterelles
• ¼ cup yuzu juice
• 1 cup Jordan Chardonnay
• 2 Tbsp cream
• ¾ cup unsalted butter
• 1 sprig tarragon or marjoram for garnish