Roasted Red Dragon (Food)

4 x 1 3/4 lb lobsters, roasted
6 oz basil (see recipe below)
12 oz roasted red curry dragon sauce (see recipe below)
1 carrot, scooped with a small bowl scoop
1 zucchini, seeds removed, scooped with a small bowl scoop
1 yellow squash, seeds removed, scooped with a small bowl scoop

For the Red Dragon Curry Sauce:
1 onion, chopped
2 Jalapeno peppers, chopped
1 sprig tarragon
1 stalk basil
1 stalk lemon grass, chopped
juice of 2 limes
1 bulb ginger, chopped
4 scallions, chopped
1 can red curry
2 cans coconut milk
4 lobster bodies, de-gilled
1 gallon water
2 oz sugar
1/2 cup tomato paste
1 pinch kosher salt

For the basil puree:
3 bunches basil, leaves only
1 oz cold water
4 oz light flavored oil
1 pinch salt
8 oz spinach
For the sauce:

Break off lobsters’ heads. Split in half and remove the head sack. Roast with oil in a heavy-bottomed sauce pot.

Add all vegetables and sweat until soft. Add all other ingredients and simmer for 1.5 hours. Strain through a sieve and crush bones. Return to pan and reduce by one quarter over a medium heat.

For the basil puree:

Separate basil leaves from stalks. Throw basil leaves and spinach into a pan together and boil rapidly for one minute. Shock in iced water and squeeze dry.

Place all leaves in a blender, add a little iced water and oil and puree. Season with a little salt if desired.

For the main dish:

Salt and pepper the lobster tails and place in a medium saucepan place with a little oil. Fry until the meat starts to shrink in size, making the shell curl. Crack the claws and remove the meat. Take a ladle of the sauce, add to the pan along with a little butter, and stir well to combine.

When the butter has melted, add scooped carrots, zucchini and summer squash to the saucepan. Add claw meat and simmer gently until the vegetables are tender and the claw meat is heated through.

For the Basil-mashed Potatoes:

Boil some Yukon or Russet potatoes until tender. Drain, dry over a medium flame and mash. Take a generous tablespoon of the basil puree and mix into the potatoes until thoroughly combined.

To assemble the dish:

Spoon a little of the basil-mashed potatoes onto the center of the plate. Remove the lobster bodies from the sauce and place upon the bed of potatoes. Spoon over a few of the vegetables, the lobster claw meat and the sauce. Serve immediately.