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:

1. Cook lobster medium rare, take out the claws, head and tail for this dish.
2. 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 sauce—same 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.