1Fill a soup kettle 3/4 full with water and bring to a boil. When it reaches a rolling boil, immerse the lobster head side down amd cover the pot for two minutes. Uncover and continue boiling the lobster for 8 more minutes.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.