From: Executive chef Justin Carlisle, Ardent, Milwaukee. Yield: 1 serving. Cantonese Lobster: 2 Tbsp. water 1 large lobster tail, deshelled, cleaned      2¼ cups chilled Wüthrich 83% European Style Butter, diced Pork: 2 pounds pork shoulder 1 Tbsp. chopped parsley     1 cup chopped carrots 2 Tbsp. chopped onion 1 Tbsp. lime juice     1 tsp. salt 2 Tbsp. chopped celery   16 cups chicken stock ¼  cup ...

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