Ingredients:

Lobster
4 live Lobsters (1lb each)

Nage
1 carrot
1 onion
1 shallot
1 leek
3 lemons
2 limes
1 cup vinegar
1 cup white wine
2 qt. water
1 dash grated ginger
1 garlic clove
5 peppercorns
1 bunch cilantro
1 branch celery
1 branch fresh thyme
1 bay leaf
Salt & Pepper

Sauce
1 jalapeños pepper
1 cup cream
4 oz fresh butter
1 teaspoon fennel seed

Methods:

Nage is a flavorful bouillon we use to cook fish or seafood to enhance the taste of it. It has to be lightly spicy and can also be a base for a cream base sauce. All flavors have to be balanced and complementary of each other. In other words, no one flavor should overpower the others. It is a culinary alchemy.

1. Peel and wash carefully all vegetables. Keep them whole. Save one lemon for the sauce. If you have a channel knive, strip the carrot.
   Slice all vegetables into thin rings, including lemon and lime.
   Place all ingredients (except Lobster) into a large pot with cold water.
   Bring the vegetable nage to boil very slowly to allow the osmosis principle to act in order to get as much flavor as possible out of the vegetables into the liquid. When boiling, skim and let simmer for 20 minutes.
2. In an other pan, collect and strain _ quart of the nage and reduce to sirup, add the cream, bring up to boil, then add butter slowly until melted on side of stove. Do not boil the sauce any more at this point, it could separate. Add salt, pepper and lemon juice. Strain and keep warm until needed.
3. If the level of liquid in nage is gone too low, add one or 2 quarts of cold water and bring it back to boil. Add salt and boil lobster for 10 minutes. When lobster is cooked, cut it in two, reverse each half tail in the opposite half shell in order to get the nice pink color, i.e. the right half tail should go in the left half shell and vice versa. Keep lobster warm, pour the sauce on top and decorate with vegetable slices from nage.

Bon appétit!