Chef Klaus Bobo Hund prepares
Steamed Maine Lobster with
Vegetable Julienne

Crabcakes Ingredients: 1 fresh lobster 4 asparagus spears 1 cup white cooking wine 1/2 cup butter 1/2 cup Champagne 1 carrot 1 head of lettuce   Methods: Cook lobster medium rare, take out the claws, head and tail for this dish. Separate the fillings from the claws put aside the meat. Take out scale which will be use for decorating. Cut tail open and take meat out, keep the tail for display. Keep head of lobster, this will be used for the shop piece. Simmer tail, meat, claw, and head in a white wine stock for approximately 2-3 minutes cook medium. Vegetables Place vegetable in a wired strainer and place them with the wine sauceósame pot as the lobster dish. In a frying pan heat oil and place asparagus until golden brown and crispy. Season with salt and pepper.   Champagne La Bloc Ingredients: 3 diced onions Cream Butter Champagne   Methods: Cook butter, onion, cream, champagne together, simmer for approximately, 10-15 minutes. Place ingredients into a blender with 1 tablespoon of butter and little champagne.