Maine Lobster Tail Salad, with Mango Vinaigrette, Mandarin Fennel Relish, Red Chili Oil
Serves 4

Technique:
In boiling water cook the lobsters for 9 minutes and shock in ice bath for 10 minutes. Break the claws and remove the whole claw from the shell, for garnish. Remove the tail meat and rough chop.

In a mixing bowl, combine the tail meat, peppers, French beans, lemon zest and mayonnaise. Mix to incorporate and season to taste. Divide the mix into four, and with a 4” cookie cutter, make four rounds. Wrap the lobster rounds with the cucumber slices. Stand them up and refrigerate until service.

In a separate bowl, combine the fennel and Mandarin juice. Season to taste and refrigerate for at least one hour. Add the mango, water and vinegar to a blender. Blend at slow speed and drizzle in the oil slowly. If it gets too thick, add a little more water. Season to taste and refrigerate. Heat the oil and add the chili flakes. Let the oil mixture infuse for 20 minutes, strain off the flakes thought a coffee filter, and discard them.

For Plate Presentation:
Place 1oz of the vinaigrette in the center of each plate, and with a ladle, create a circle. Arrange the wrapped lobster in the center of the mango vinaigrette. Place 1 Tbs of the fennel on top of the lobster. Create small cavity on the top part of each cucumber wrapped lobster disc. Place one lobster claw inside the cucumber cavity. Drizzle perimeter with chili oil and serve.

Biltmore’s Banquet Chef
Nick Mastrascusa

Crispy Orange White Chocolate Napoleon with Fresh Raspberries
Serves 8

For the Custard:
Preheat oven to 300° degrees F.
Chop chocolate into chunks, place in a bowl, and set aside.
Bring milk and heavy cream to a boil, then pour over chocolate and stir until it melts.

Combine eggs, sugar, vanilla, Grand Marnier and orange zest in a bowl and add the chocolate mixture slowly. Mix well. Pour into a shallow baking mold (preferably a rubber mold) and bake in a water bath at 300° degrees F, until custard is set. Freeze, unmold, and cut into 3.5” by 3.5” squares.

For the Phyllo:
Preheat oven to 350° degrees F. Place a sheet of phyllo dough on a cutting board and brush with clarified butter. Reserve. Repeat this four times, with each sheet, sprinkling granulated sugar on the final (which will be the top) layer. Cut each sheet into squares 3.5” by 3.5”. Bake until golden brown.

To Assemble:
Alternate the phyllo layers with the custard, topping each with the sugared layer. Use fresh raspberries and raspberry coulis for garnish.

Biltmore Executive Pastry Chef Marcos Gonzalez