Methods/steps

Chef’s note:

Steaming is a great way to cook but not overcook a lobster’s delicate meat. To properly steam a lobster you need a sturdy and close-to-airtight steamer. The best steamer setup is a steamer insert inside a lobster pot with a fitted, heavy lid.

If you’re not fortunate enough to live in or visit PEI, substitute the Rossignol Wine and brown sugar with 1 oz of Canadian maple syrup and 2 oz of your favourite Canadian white wine.

Fill pot with 2 to 3 inches of salted water and bring to a boil. Add the steamer basket containing lobsters and cover tightly. Cook for 15 minutes, making sure there’s still enough water in the bottom of the pot.

Once cooked, let cool and remove lobster meat from claws, tails, and knuckles. Set aside.

Blanch asparagus tips in boiling salted water for 2 minutes. Place in ice bath.

Slice fingerling potatoes into 1-inch pieces, add potatoes to salted water, bring to a boil, simmer for 1 to 2 minutes and drain.

In a saucepan over medium heat, start with bacon, then sweat mushrooms and shallots.

Add potatoes and olive oil. When bacon is cooked, add asparagus and finish with butter. Season to taste.

Bring a small pot of water to steam over medium heat. Whisk together all ingredients in a stainless-steel bowl until smooth.

Create a double boiler by placing the bowl over steaming water and continue to whisk until sabayon coats the back of a spoon, about 5 to 7 minutes. Add chopped pecans.

Place the lobster meat on a baking sheet, brush with whipped butter, and broil at 375°F until hot.

Place hash in the middle of the plate. Top with warm, butter-brushed lobster meat, and finish with sabayon.