Skip to main content

Bocuse d’Or Lobster

Prepared exclusively for the 2013 Bocuse d'Or in Lyon, this lobster mousse was part of the fish plate presented by Chef Rosendale and Team USA. The original dish paid homage to the AppalachianĀ Mountains and landscape of The Greenbrier and West Virginia, where Chef Rosendale spent a notable time in his career.

Our chef's innovative dish incorporated local flavors such as Tennessee truffles, Virginia ham, mushrooms, leeks and potatoes, all presented in a clean and modern presentation. Butternut squash cooked in apple cider and mulling spices served as a garnish to a lobster mousse shaped like a lobster tail, which was filled with a decadent shrimp mousse. What local ingredients do you draw inspiration from to create your dishes?

  • Servings 4
  • Dish Main
  • Time 180 minutes
  • Skill Advanced