Course 13: LOBSTER (purple)
LOBSTER - parsnip, orange, hyacinth vapor
Wine Pairing: Weinbach Pinot Gris "Cuvee Laurence", Alsace, 2005
Another amazing dish, a truly artful composition in colors, flavors, textures, contrasts, aromas. A milk and honey roll was brought out first, and it came in handy as a foil for the remaining sauce at the bottom of the dish.
Hot hyacinth water was poured over hyacinth flowers in the bottom dish, releasing a rose-like fragrance into the air. Poached lobster melded with orange pate de fruit, fennel pollen, lobster roe, lobster custard, "puffed" lobster curlicues, and a cruch of jicama. WOW yet again. Amazing. A masterpiece. A mighty meeting of many things.
And the pinot gris? What could go better?