Here’s Chef Chris Long’s recipe that earned him the title of Maine Lobster Chef of the Year:
2 ounces wild mushrooms
1 cup corn
1/2 cup chopped parsnips
1 cup corn stock
1 shallot, minced
1 pound butter
2 ounces thyme
Chop thyme and fold in 4 ounces of butter and set aside.
Saute shallot in 2 ounces butter, add corn stock and reduce by half. Add corn, chopped parsnips and knuckle meat and the juice from half the lemon. Season with salt and pepper.
Grill mushrooms and set in lobster butter. Gently warm up butter to heat up lobsters. Place ragout in middle of the plate. Take lobster and mushrooms out of butter and season with salt and pepper and lemon juice.
Photos by Ted Axelrod.