Seared BC Halibut, Butter Poached Lobster and Crushed Potatoes

In a medium size Le Creuset Stainless Steel Sauce Pot, simmer water and salt over high heat.

Reduce heat to low, whisk in cold butter bit by bit to emulsify.

Add lemon juice, taste and adjust seasoning if necessary.

Continue to heat on low (between 160-190F) until ready to poach lobster. This will prevent splitting.

Bring a pot of water to a boil and prepare an ice bath.

Skewer lobster tails to prevent curling, blanch in boiling water for 10 seconds, remove and shock in ice water.

Add claws and knuckles, turn heat off and leave lobster in water for 1½ minutes. Remove and place in ice bath.

Once cooled, remove lobster tails, claws and knuckle meat from the shells and devein tail. Set aside at room temperature.

Place all meat in Beurre Monte.

Cook tails and knuckle meat until tender, approximately 10 minutes. Roughly chop and set aside for assembly.

Claws remain in Beurre Monte until ready to garnish Seared BC Halibut.

Place potatoes in a pot, cover with cold seasoned water and bring to a boil. Reduce heat to a simmer and cook until fork tender, approximately 20 minutes.

Strain and peel potatoes, place in a large bowl and crush with a spoon. Add Poached Lobster Tails, Knuckles and remaining ingredients. Fold to combine, set aside for assembly.

Place black trumpet mushrooms in a bowl and cover with hot water, approximately 3 minutes.

Remove mushrooms from the water (do not strain) and reserve. If mushrooms are still sandy, repeat hydrating process.

Allow bottom of reserved mushroom water to settle. Slowly pour through a strainer and reserve liquid.

In a medium pot, heat 1 tablespoon of butter over medium heat. Add shallots, garlic, bay leaves

Add mushrooms, sauté until tender, approximately 3 minutes.

Deglaze with white wine, reduce until evaporated. Add chicken stock, reduce until dry and finish with cream.

Remove bay leaves and thyme, season with salt and pepper. Add remaining butter and puree using an immersion blender. If puree is too thick, add a tablespoon of reserved mushroom water one at a time, until desired consistency.

Place Black Trumpet Puree in a small pot and keep warm until ready to serve.

Heat milk and salt in a small pot over medium heat. Once scalded, remove from heat, add tarragon and steep for 20 minutes then strain.

Place pot on stove over medium heat, add butter and foam using an immersion blender. Foam with half of the blade in the milk and tarragon mixture to create foam, serve immediately

Preheat oven to 375F. When ready to assemble, heat olive oil in a large sauté pan over medium to high heat.

Season fish with salt and pepper, place in hot pan, presentation side down for approximately 2 minutes.

Gently flip fish over and place pan in oven for 4-6 minutes, until cooked but still tender.

Place Crushed Potatoes on the bottom of heated plates, add Seared BC Halibut and place Poached Lobster Claw on top of fish.

Dollop 2 tablespoons of Black Trumpet Mushroom Puree beside fish.

Spoon Tarragon Foam on top and garnish with picked tarragon.