Iranian Osetra Caviar Chibouste of Yukon Potato and Lobster

• 1 oz. Royal Iranian Osetra caviar
• 1 cup whipped heavy cream
• 1 large Yukon gold potato
• 1 tsp. chopped chives
• 1 cup Granny Smith apple sorbet
• 3 oz. chopped Maine lobster meat (red part only)
• Salt and white pepper to taste

1. Peel potato and cook until soft.

2. Pass potato when still warm through a china cup strainer and refrigerate for two hours.

3. Add chilled potato to mixing bowl and soften with spoon.  Add chopped lobster meat and heavy whipping cream, salt and pepper to taste.

4. Form potato Chibouste between two soup spoons into an egg shape and place in the center of a chilled bowl.

5. Sprinkle chives on the Chibouste.

6. Divide caviar into four portions and place on top of the Chibouste.

7. Serve Granny Smith apple sorbet in a separate dish.

About Aurora

Walls of ultra-suede and exotic wood, the luxurious European inspired bar, Limoges china. Details infused within Aurora's four walls will take your breath away. Step into the intimate 56-seat restaurant. You will notice the brilliantly displayed kitchen, a vision of stainless steel behind ornately etched glass. Tucked away is the elegant wine cellar, a crown jewel for that private lunch or dinner. This aura culminates with the splendor of the menu. An innovative display of French-influenced New American cuisine, the food is like a painting, but you get to eat it.

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