Butter-Poached Maine Lobster, Tomato Pain Perdu, Celery, and “Russian Dressing”

Tomato Marmalade

• 75 grams minced shallots
• 40 grams minced red onion
• 30

This is our take on an American classic, the lobster roll, first made by per se sous chef Josh Schwartz. The lobster is cooked so gently in a beurre monté bath—the butter heated by the circulator—that it remains extraordinarily tender. We serve it with a tomato pain perdu, or French toast, made by layering slices of brioche with a custard base and a marmalade made with San Marzano tomato