Ingredients:

1/2 pound flageolet beans (soak 3 hours in water at room temperature)

1/2 gallon water

4 tablespoons salt

1/4 cup white distilled vinegar

2 bay leaves

2 lobsters,1 1/4 pounds each

1 tablespoon olive oil

1 shallot, diced

3 sprigs of thyme

4 peppercorns

1/4 cup white wine

3 cups ice cold water

1/4 pound pancetta, medium dice

6 whole shallots peeled, large dice

1/2 loaf of peasant bread (reserve other 1/2 for eating)

1/2 cup cognac

8 sprigs fresh thyme

1 bunch flat parsley, chiffonnade

2 teaspoons fresh grated nutmeg

To taste, salt and pepper

3 tablespoons unsalted butter

Directions:

Remove beans from soaking liquid. Place in a pan and cover with water.Bring to a boil and let simmer until al-dente.Drain and let cool on a cookie sheet lined with parchment paper.

For the Lobster Add the water, salt, white distilled vinegar, and bay leaves to a pot and bring to a boil. Blanch the lobsters for 3 minutes.Remove and place into ICE WATER, for 1 minute.Pick the claw, knuckle, and tail meat from the shells, save the shells. Keep the knuckles and claws whole, cut tails into medallions.For the Quick

Lobster Stock:Using thick bottom saute pan, over medium heat, cook the reserved lobster shells in a little bit of olive oil or clarified butter if you have it. Saute the lobster shells over medium to high heat until the shells have turned red. Add the shallot, thyme, and peppercorns. Saute for an additional minute then carefully deglaze the pan with white wine, reduce by 2/3 and add the ice-cold water. Simmer for 20 minutes strain and set aside. I recommend straining
this twice.

Using a thick bottom sauté pan over medium heat, render the pancetta until it starts to become crisp around the edges, then add your large dice of shallots and slowly caramelize them.Cut the bread into 1-inch cubes or tear it for a more rustic look, and add to the shallots and pancetta, turn up the heat and begin to toast the bread stirring constantly.

Turn the heat down to low, add the cognac, 1/2 cup of the Quick Lobster Stock, and the beans. At this stage, your “dressing” should be starting to cook down.Add your lobster, herbs, seasonings, and butter. Cook for an additional 20
minutes and serve.

Makes 6 servings.

Ingredients:

2 1/2 cups sweet potatoes,peeled and cut into small cubes

1 cup chopped onion

1 cup sliced celery

2 tablespoons margarine or butter

1/4 cup chopped fresh parsley

1 teaspoon ground ginger

1 (16 ounce) package cornbread stuffing

1/2 cup chopped pecans

1 large can chicken broth

Directions:

Preheat oven to 375 degrees. In a nonstick skillet, sauté sweet potatoes, onion and celery in margarine for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten. Place stuffing in a casserole dish. Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.

Makes 8 servings.