13 (8-ounce) whole Maine lobster tails
8 pounds unsalted European butter (recommended: Plugra)
100 (2-inch) puff pastry rounds
4 ounces egg wash
Sea salt and freshly ground white pepper
8 pounds Grade A foie gras
1 cup heavy cream
1 ounce truffle oil
Salt and freshly ground white pepper
2 tablespoons oil
1 tablespoon shallots
1 tablespoon garlic
4 lemongrass, bottoms of stalk
3 Kaffir lime leaves
1 Fuji apple diced
6 cups Calvados premium liquor
Thyme sprigs
Parsley sprigs
4 cups veal stock
Salt and freshly ground white pepper
4 pounds unsalted European butter (recommended: Plugra)
Lemon zest, to taste
5 Bosc pear, minced
5 Fuji apple, minced
1/2 cup sherry
2 tablespoons sugar
12 ounces Port wine reduction
Salt and freshly ground white pepper
Vegetable oil
100 Lotus chips
100 chive spears
Rice noodles, for serving
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