Ingredients

*4 each lobster tails from Maine lobsters, 4 ounces each

*1/4 Tablespoon Kosher Salt

1 Gallon Water

*1/2 Teaspoon Vanilla

*1 Cup White Wine

*3 Pieces Star Anise

*2 Cups Mirepoix (medium, ¼ inch, dice of carrot, celery, onion and leek)

*1 Large Bowl Ice Water

CLAM CHOWDER SAUCE

20 Little Neck Clams, rinsed in cold water

*1/4 Cup Shallot, minced

*1 Tablespoon Garlic, minced

*1 Cup White Wine

*2 Cups Clam Juice, canned

*2 Cups Heavy Cream

*1/2 Tablespoon Canola Oil

*1 Cup Carrot, small dice

*1 Cup Celery, small dice

*1 Cup Yukon Gold Potato, small dice, peeled

*1 Cup Leek, small dice

*1/2 Cup Onion, small dice

*Pinch Kosher Salt

*Pinch Cracked Pepper

*1/4 Cup Fresh Tarragon, chop at the last minute

Preparation

  1. Combine all ingredients (except lobster) in an 8 quart pot and bring to a boil.

  2. Place lobster tails in a another 8 quart pot and carefully pour boiling liquid over lobster tails and allow to poach for approximately 6 minutes.

  3. Remove tails from liquid and place in ice water for 5 minutes to stop the cooking process. Remove tails from ice and begin to remove lobster meat from the shell.

  4. Cut each lobster meat into 6 large pieces, place in oven safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve.

  5. Reheat lobster at time of service by placing it in a 170º F oven for approximately 15 minutes.

CLAM CHOWDER SAUCE

  1. Combine shallot, garlic, white wine and fish stock in a bowl.
  2. Place a large heavy bottom pot on high heat for 3-4 minutes.
  3. Carefully place clams in bottom of pot. Pour shallot liquid over clams quickly and cover with lid. The clams will begin to open after a few minutes.
  4. Once clams are opened, remove the pot from the heat and place clams in a bowl to cool (keep shallot liquid).
  5. Remove clams from shells and rough chop (these will be added to sauce at the last minute).
  6. Strain the shallot liquid and place into a clean sauce pot on medium heat to reduce by half (roughly 1 quart).
  7. In a separate sauce pot, sauté the diced vegetable in the canola oil with pinch of salt and pepper for 3-4 minutes on medium heat.
  8. Add the clam liquid and heavy cream to the vegetables and bring to a boil, reduce heat to simmer and allow sauce to reduce until your desired consistency and the vegetables are tender. The sauce should coat the back of a wooden spoon.
  9. Add chopped clams and chopped tarragon to the sauce.