Poached Maine Lobster with Crispy Sweetbreads and Caramelized Endive

Serves 2

1 Maine lobster, 1 1/2 lbs.
4 oz. sweetbreads
1 piece caramelized endive
1 oz. brunoise mirepoix (reserved from braising sweetbreads)
1 oz. braising liquid
Sweetbreads
4 lbs. sweetbreads
12 oz. brunoise carrots
12 oz. brunoise celery
12 oz. brunoise leeks
12 oz. lardons
4 oz. sweet vermouth
4 sprigs thyme
4 quarts white veal stock

Soak sweetbreads in ice water overnight, changing water 2 to 3 times. Then in large pot of boiling water poach sweetbreads for 3 minutes and remove. While still warm remove any membrane and place on sheet pan. Press sweetbreads overnight with another sheet pan on top. Portion sweetbreads in 2 oz. pieces. In rondue, lightly flour sweetbreads and sauté until golden brown. Remove sweetbreads and add mirepoix and lardons. Sweat for 4 minutes. Deglaze with vermouth and reduce until au sec. Add sweetbreads back into pot and cover with white veal stock. Add thyme and braise for 5 minutes. Pull the thyme and sweetbreads and let rest. Strain mirepoix and save for later use on pick up. Reduce the braising liquid and monte au beurre.

Poach lobster in boiling water for about 10 minutes. Deshell and hold warm until serving. In a hot sauté pan, sauté sweetbreads till crispy. Add endive to heat up. Remove sweetbreads and endive. Then sauté the reserve mirepoix.

To plate: Place endive in a circle. Fill the hole with mirepoix. Place lobster tail and claw on tip, then top with sweetbreads and spoon sauce over.

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