Green Meditations Entree

“Using Organic Long Life Green, I added a little bit of hay, grassy notes to this dish so as to highlight the vibrant herbs. Spiciness from the watercress, acidity from the wood sorrel, sweetness from the fennel. And, of course, umami from the lobster.”

• 2 Lobsters, claws removed
• 3L Court Bouillon (see recipe below)
• 3 Chervil stems
• 3 Nasturtium leaves
• 3 Wood sorrel 
• 3 Fennel flowers 
• 3 Chervil 
• Citrus crème fraîche (see recipe below)
• Parsley coulis (see recipe below) 
• Sea grass

1. Warm up court bouillon infused with TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags.

2. Tie lobsters (2 x 1.5 lbs.) and remove claws.

3. Cook lobster in court bouillon (body for 4 minutes, claws for 6 minutes) and cool.

4. Remove lobster from shells.

5. Place crème fraîche in squeeze bottle and lay out all of the microgreens.

6. Cut lobster and plate parsley coulis.

7. Pipe on crème fraîche and garnish lobster with herbs.

8. Add a dash of sea salt to lobster.

9. Enjoy!

• 3 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags
• 3 g. Star Anise 
• 5 g. Fennel seeds
• 2 g. Thyme
• 3 Bay leaves
• 80 g. Shallots, 1 cm. slices
• 85 g. Celery, 2 cm. slices
• 65 g. Fennel tops, fronds and stems, sliced 2 cm.
• 75 g. White button mushrooms, 5 mm. slices
• 5 g. Celery leaves
• 110 g. Yellow onion, cut in quarters, 2 cm. slices
• 5 g. Tarragon
• 13 g. Parsley stems
• 275 g. White wine
• 1 Lemon, sliced 2 cm. rounds
• 1 Orange, sliced 2 cm. rounds
• 3³/₄ L Water
• 40 g. Kosher salt
• Juice of one lemon

1. Wrap star anise, fennel seeds, thyme and bay leaves in a cheesecloth and secure with butcher's twine to make a court bouillon sachet.

2. Steep 3 TEALEAVES Organic Long Life Green Whole Leaf Pyramid Teabags in 3 cups of hot water for no more than 1 minute.

3. Add all court bouillon sachet ingredients into a stock pot and bring to a boil.

4. Turn heat down, simmer 20 minutes.

5. Strain ingredients through fine mesh strainer and let cool.

• 100 g. Crème fraîche 
• 100 g. Whipping cream
• 2 g. Kosher salt
• 1 g. Lemon zest
• 1 g. Lime zest 
• 1 g. Orange zest

1. Add whipping cream, kosher salt, black pepper and brandy into mixing bowl.

2. Whip with whisk until soft (do not whip for too long to prevent the cream from splitting).

3. Fold in tarragon, cover with plastic wrap and refrigerate.

• 200 g. Flat leaf parsley, no stems 
• 300 g. 2% milk
• 100 g. Heavy cream
• 130 g. Shallots, cut into 2 cm.
• 130 g. Garlic cloves, stems removed 
• 3 g. Kosher salt

1. Remove stems from parsley.

2. Bring a large pot of salted water to a rapid boil.

3. Blanch parsley in salted water for 60 seconds (do not cool in ice, let parsley drain for 5 minutes, then squeeze it dry by hand).

4. Bring cream, milk, shallots, garlic and salt to a boil.

5. Let simmer for 20 minutes or until garlic cloves are soft.

6. Add parsley to milk mixture and adjust seasoning. Purée on high in blender until smooth, and cool on ice to preserve color.

7. Wrap with saran wrap directly on the purée to prevent skin from forming.