Chef Sterling’s Signature Lobster Borscht
The Home Edition (Serves 4)

Ingredients:
* 12 Beets
* 2 Onions
* 1 Carrot
* 1 Celery Stalk
* 16 oz. Chicken Broth
* 2 tablespoons of Olive Oil
* Whole Lobster (1 ½ lb.)
* If serving borscht as an entrée, 1 whole lobster (1 ½ lb.) per serving is recommended.
* If serving lobster as appetizer, lobster meat can be chopped and added as an accent to the borscht .

1 whole Lobsters (1 ½ lb.) for four serving is recommended.

1. Roast 8 beets until tender – approximately 1 hour at 350º F.

2. Let beets cool, then peel. Chop beets into 1 inch cubes.

3. Chop carrots, onions and celery into small pieces.

4. Place beets, vegetables, olive oil, and chicken broth in a 6-8 quart stock pot or casserole. Let simmer for 1 hour.

5. Juice 4 beets.

6. Add beet juice to stock pot. Let simmer for 5 minutes.

7. Place whole lobster(s) in salted boiling water for 7 minutes.

8. Place cooked lobster(s) in a pot of ice water until cool.

9. Remove lobster(s) from the shell.

10. Lobster meat can either chopped and mixed in with the borscht or served whole (meat from the tail and claws) on top of the borscht.

* If meat is chopped, place chopped lobster meat in the stock pot and stir. Let simmer for 5 minutes.
* If meat is served whole, place the tail and claws in the stock pot for 5 minutes to re-heat the lobster meat.

Plating:
* Appetizer
* Serve borscht in a bowl.
* Garnish with fresh herbs
* Entrée * Place vegetables and broth in a bowl.
* Place lobster tail and claws on top of vegetables. * Garnish with fresh herbs