Free Recipe: LOBSTER "CAPPUCCINO"

Warm a deep pot on the stove with butter & oil until butter begins to foam and bubble. Add lobster shells and crush with top of a meat hammer. Once shells turn orange and the kitchen smells like lobster add onions, carrots, celery, lemon juice, wine, sugar, garlic, shallots and tomato paste. Roll ingredients around in the pot being careful to avoid sticking. When aroma of alcohol is gone add water, clam juice, and cream then reduce by half. Finish with lobster roe, salt and pepper to taste. Add a knob of whole butter for flavor and shine.

GARLIC BISCOTTI

First place garlic, olive oil and salt in tin foil and fold up to avoid leaking. Place in oven at 325° for 30 minutes until garlic is a nice golden brown. Remove and allow to cool. Once cool squeeze out soft cloves into a mixing bowl. Add butter and sugar and mix at low speed until butter looks light and shinny. Add eggs and mix until combined. In separate bowl combine flour, baking soda, and baking powder. Mix the dry ingredients with the wet to form a moist dough.  Let rest for 10 minutes. Form into a loaf 3 inches wide 1 inch high and 8 inches long on greased baking sheet. Bake at 350°for 15-20 minutes. Let cool on a rack. Slice with serrated knife in ¼ inch slices and place back on a baking sheet. Bake a second time at 350°until golden brown (about 5 minutes). Let cool on a rack before serving.

GARNISH

TO ASSEMBLE:

Ladle the hot lobster broth into espresso cups, or coffee cups and top with whipped cream. Let the cream sit on the broth for just a few seconds until it melts, then sprinkle on a little fennel pollen and serve with the Garlic Biscotti.

Executive Chef Tarver King: A native of Virginia, Chef King began cooking at the age of 15 inspired by his grandmother, Tatiana McKenna, the recipes editor for Vogue in the 1960's. His quest to develop his own style of cooking took him to some of America's greatest kitchens. He performed stages at the French Laundry, Le Bec Fin, and Roy's in Philadelphia before landing at The Inn at Little Washington in 2002. It was there that he entered the world of renowned chef Patrick O'Connell. He served as Chef de Partie at the Five-Star, Five Diamond restaurant gaining a fondness for "comfort" foods utilizing the best ingredients from the farmers in the surrounding Virginia countryside. He moved on to the Hurricane at Perkins Cove in Ogunquit, Maine before returning to the sunny south and Woodlands Resort & Inn in 2004.

Tarver will be sharing free recipes on a regular basis so check back periodically for more palate pleasing dishes.

· Lobster Cappuccino Recipe
· Asparagus, Shaved Speck, Crusted Egg Yolk and Champagne "Bubbles" Recipe
· Roast 'N Toast Recipe