Ingredients:

1¼ pound Plugrá® European-Style Butter (Unsalted)
1 Maine Lobster blanched for 3 min (meat removed from shell)
1 cup Simmered Sweet Corn Niblets
4 ounce Chanterelle Mushrooms
2 Shallots (minced)
2 Scallions (chopped)
1 Beefsteak Tomato (diced, no seeds)
½ bunch Chives (minced)
4 ounce Lobster Bisque
1 ounce Micro-greens
To Taste Salt and Pepper

Directions:

1. Melt 1 pound Plugrá Butter in sauce pan, do not boil.
2. Submerge cleaned Lobster meat in butter in sauce pan. Keep heat very low.
3. In a sauté pan melt ¼ pound Plugrá butter; add shallots, mushrooms and sauté until tender. Then, add diced tomato, corn and chopped scallions and cook together. This should take about 3 minutes.
4. Remove lobster from butter and season with salt and pepper.
5. Place corn ragout in center of plate, arrange lobster on top.
6. Froth lobster bisque with hand blender; pour sauce over and around the lobster.
7. Finish with minced chives and micro-greens.