5 pounds oxtail
Salt and freshly ground pepper
1/4 cup canola oil
1/4 cup chopped garlic
1 large carrot (large dice)
1 yellow onion (large dice)
1/2 bunch celery (large dice)
12 ounces cabernet wine
4 sprigs fresh thyme
1 tablespoon minced garlic
1 large shallot (small dice)
2 tablespoons canola oil
Salt and freshly ground pepper
8 ounces Arborio or Carnaroli rice
1/2 cup chardonnay wine
3 cups chicken stock
2 tablespoons butter
1/4 cup grated Parmesan
Three 6-ounce raw Florida lobster tails, in the shell
Salt and freshly ground pepper
Oil, for searing
3 green plantains
Vegetable oil, for frying
Salt and freshly ground pepper
2 tablespoons sour cream
1 tablespoon heavy mayonnaise
1 tablespoon chopped fresh cilantro
1/2 teaspoon toasted ground cumin
Zest and juice of 1 lime
Salt and freshly ground pepper
Micro cilantro, for garnish
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