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To make the lobster: In a large stockpot, combine the stock, carrots, onions, and celery.
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Season with salt and pepper and bring to a boil.
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Add the lobsters and cook until bright orange or red, about 7 to 10 minutes.
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Remove the lobsters from the pot and set aside.
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Discard the stock liquid.
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To make the vegetable mixture: In a large skillet, combine the water and the vegetables that take the longest to cook, the carrots, fennel, radish, onions.
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Cook for 3 minutes.
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Add the remaining vegetables and cook the mixture until all of the vegetables are still bright in color, but are fork tender.
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Drain the liquid and set the vegetables aside.
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To make the basil sauce, simply combine the olive oil, basil, and pignoli nuts into a blender.
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Once the mixture is well combined, season with salt and pepper.
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Place the sauce in a squirt bottle and set aside.
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To prepare the coriander sauce, combine the olive oil and the coriander seeds in a small pot.
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Over medium heat, bring the oil to 150 degrees F. Remove the mixture from the heat, and set aside so the coriander seeds can infuse into the oil.
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Once the oil is cooled, use a strainer and remove the seeds from the oil.
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In a separate bowl, combine the vinegar, salt, and pepper, and mix until salt is dissolved.
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Add the tomato paste and stir until combined.
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Once the tomato paste is combined, add the ketchup, honey, orange juice, lemon juice, and mix well until all ingredients are incorporated.
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Using a hand-held blender, slowly add the infused oil to the mixture.
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The mixture should start to emulsify and become thick.
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Once all of the oil has been added, continue to blend until well combined.
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Place sauce in a squeeze bottle and set aside.
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To plate the lobsters, crack the lobster shells and remove the meat from the tails and claws.
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In a separate skillet, heat the vegetables slightly and place in the center of the plate.
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Add the lobster tail and claws on top of the vegetables and drizzle some of the basil and coriander sauce around the plate.
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Serve immediately.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
