Cantonese Lobster and Pork

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 panko bread crumbs
1 large egg
as needed for breading, all-purpose flour
as needed for frying, soybean oil for frying

Lobster Sauce:    
1 Tbsp. black bean paste    
2 tsp. oyster sauce    
2 tsp. soy sauce    
1½ tablespoons sesame oil    
10 garlic cloves
½ cup shallots    
2 Tbsp. orange zest    
1 Tbsp. chopped cilantro, optional    
1 tsp. gochujang (chili peppers and miso)
1 Tbsp. ginger    
¼ cup dry sherry    
4 cups seafood stock

1 Tbsp. Wüthrich 83% European Style Butter
¼ cup French green beans
1 tsp. chopped scallion    
1 tsp. chopped cilantro, optional    
1 medium raw quail yolk     

For Cantonese lobster: Over medium heat, in a deep heavy skillet add water. Stir in butter slowly; melt; hold at 140°F. Add lobster to butter mixture, let cook for 10 minutes. Set aside.    

For pork: In a large stock pot over medium heat, add pork shoulder, parsley, salt, carrot, onion, lime, chicken celery and stock; simmer 8 hours. Cool.    

Separate pork shoulder meat and fat into two separate bowls. Cover ½ of sheet pan with plastic wrap, place one row of fat, one row of meat, and additional row fat right next to meat. Roll into a log shape. Chill overnight.

Set up three medium size bowls for breading station with egg, flour, and panko bread crumbs. Slice the pork log into 1” slices. Flour, egg and panko each piece of pork. In a 350°F deep-fat fryer with oil added, drop each pork slice into oil, fry until golden brown. Place on pan with paper towel to absorb oil. Keep warm.

For lobster sauce: In a large sauce pan, add all ingredients except sherry and seafood stock. Reduce by 80%. Deglaze pan with sherry, add lobster stock. Reduce by half. Set aside.

For beans: In a small fry pan, add butter; melt. Add French beans, sauté. Once the beans are heated through, add scallion and 1 tsp. cilantro.

To plate: Place hot lobster tail  (standing up) on plate. Spoon beans next to lobster and place one hot fried pork medallion next to beans. (Reserve extra pork medallions for another course.) Garnish pork medallion with egg yolk if desired. Spoon lobster sauce over beans. Serve immediately.