Name: Maine Lobster with Wild Mushrooms and Rosemary Vapor
Yield: Makes 4 servings
Ingredients: 1 cup distilled white vinegar; 4 1 1/2-pound live Maine lobsters; 1/2 cup canola oil; 3 carrots, peeled, thinly sliced; 1 onion, thinly sliced; 1 fresh fennel bulb, thinly sliced; 2 tomatoes, thinly sliced; 4 fresh tarragon sprigs; 8 cups fresh rosemary leaves stripped from branches (about ten .66-ounce packages); 2 tablespoons plus 1 1/2 cups (3 1/4 sticks) butter, room temperature; 2 pounds assorted fresh wild mushrooms (such as oyster, crimini, chanterelle, and stemmed shiitake), cut into 1-inch pieces; 4 large fresh thyme sprigs; 3 garlic cloves, halved

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Maine Lobster with Wild Mushrooms and Rosemary VaporPornchai Mittongtare

This dish combines aroma and flavor in a unique fashion: Bowls of steaming rosemary vapor accompany the luxurious main course. The piney fragrance of fresh rosemary adds another dimension to the taste experience.

Test-kitchen tip:

Use kitchen shears to cut the lobster shells.

Recipe notes

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