Yields 4 Servings:

• Cook the young Ratte potato in the poultry jus until tender, about 10 to 12 mn.  
• Blanch the leeks in broiling salted water for about 3 minutes and refresh in an ice water bath, set aside on a paper towel.
• In a wide and low saucepan place the Cipollini onions and just cover with water, add the sugar, ½ of the butter, salt and pepper. Cook them over low heat until tender. The water should have evaporated completely leaving a glaze covering the onions all around  
• Repeat the same technique for all the vegetables. Be careful not to overcook them, they must be tender and crunchy at the same time.

• Melt the butter over medium heat add the squash and sweat for about 10 minutes.  
• Add the heavy cream the thymes and simmer for about 15 minutes.
• Discard the thymes and drain the butternut squash, transfer to a blender, puree until fully emulsified.  
• Pass true a fine mesh, season with salt to taste and keep aside in a warm place.

• Sliced all the ingredients and place them in a large pot , add 8 cups of water and bring to a boil, low the heat and simmer for about 7 to 10 minutes until the vegetables softened.
• Add the white wine and vinager cook for another 5 minutes.
• Add the lobster and cook them for 6 minutes.
• Remove the lobsters, set them aside to cool, then shell them.
• Set the Tails aside, keep the shells and the heads for the bisque, Keep the unopened claws for the sauce.
• Keep (4 cups, 32 Onces, 907 Grams) of the lobster broth.
  

• Wash and pell the Carrot, Onions and the Celery. Shop into a Mirepoix (Approximately 1 Inch dice)
• Add the Olive oil into a large sauté pan. Place the Onions, Carrots, Celery and Thyme. Under medium heat, sweat for about 5 minutes then add the lobsters shells and heads. Let this sweat for an other 5 minutes.
• Add the Court Bouillon and put on high heat for 20 minutes, stirring every 5 minutes.
• Add the tomato paste and the black peppercorn. Turn down the heat and let it simmer for about 20 minutes, stirring every 5 minutes.
• Turn off the heat and let it cool for 5 minutes.
• Press the bisque into a fine sieve. Reserve (1 Cup, 8.11 Oz, 230 Grams) for the sauce and keep the rest for another use or recipe.
  

• In a Large Sauce pan add the olive oil and saute the shallots for about 2 minutes
• Pour gently the red wine and the tarragon and reduce by half.
• Pour the lobster bisque and simmer for about 20 minutes or until the sauce as Thickens.
• Pass the sauce true a fine sieve and keep on the side in a warm place.
  

• In a sauté pan, heat up 1/2 of the butter and warm up the lobsters tails for 2 minutes.
• Warm up the vegetables.
• Warm up the sauce Bourguignonne, Check the seasoning and add the rest of the butter.
• Place the lobster tails and claws in the middle of the plates, arrange the vegetables around them and poor the sauce over the lobsters.
• Decorate with tarragon leaves and edibles flowers.