Ingredients

• 6 black tiger shrimp
• Pinch thyme
• Pinch rosemary
• Pinch basil
• Juice from half a lemon
• Salt and pepper to taste
• 1 2-pound Nova Scotia lobster
• 1-ounce Yukon gold potatoes, brunoise
• 1-ounce organic purple potatoes, brunoise
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, finely sliced
• 1-ounce wild leek, julienne
• 4 tablespoons gooseberry, concasse
• 1 teaspoon thyme, rough chop
• 1 teaspoon rosemary
• 1 teaspoon basil, rough chop
• Salt and pepper to taste
• 2-ounces baby spinach, steamed
• 1-ounce red wine
• 1-ounce lobster stock
• 1 garlic clove, thinly sliced
• 1 medium shallot, roughly chopped
• teaspoon candied lemon zest
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1/4 teaspoon tomato concasse
• 2 tablespoons chives, chopped

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Instructions

1. For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside.
2. For the Nova Scotia Lobster: Steam lobster. Crack shells and remove meat from claws and tail. Set aside.
3. For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leek, gooseberry concasse, herbs, salt and pepper.
4. In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in waterbath and in oven for approximately 15 minutes, or to heat through. Set aside.
5. For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock. Bring to a boil and add garlic and shallot. Reduce heat to a simmer and reduce liquid by half. Add zest. Whisk in butter to emulsify. Season with salt and pepper. Add tomato and chives. Set aside.
6. To plate:
7. Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour beurre blanc around plate. Garnish with lemon wedges and/or additional gooseberries.