Ingredients: 1 piece of Ribeye Roast with bone-in 1 slab of pork belly 1 lobster 3 leeks Green beans 3 small onions 3 French shallots 6 frozen cubes of beef bone broth 1 big spoon of Dijon Mustard Scorpio hot sauce Truff hot sauce Olive oil Maple Syrup 35% Heavy Cream Homemade sauerkraut 1 bottle of vermouth Montreal Steak Spices Corn starch 1/4 cup of brandy 4-6 cups of water Salt, pepper and fresh thyme Preparation: -Meat Preparation- Slice the pork belly in its middle to double its roll surface up to the extremity. Leave a line of meat attaching the two sides (bottom and up) at the extremity of your cut. Cover the surfaces to sear on the two pieces of meat with Montreal Steak Spices, salt and pepper. Sear the two pieces of meat in olive oil in separate pans on each of their surface. Only sear the outside parts of the pork belly, up and down. Let the two pieces of meat cool to room temperature. Open the pork belly along your cut and lay it out like a carpet. Cover the top of the pork belly with one leek that has been finely cut along with salt and pepper as well as the two hot sauces. Add some homemade sauerkraut equally across the pork belly. Deposit the Ribeye roast unto the pork belly carpet. Roll the pork belly around the Ribeye. Attach the roll with butcher rope. Put the roll in a roasting container that goes in the oven. Put half a bottle of vermouth and 3 cubes of bone broth at the bottom. Add 4-6 cups of water, ideally reaching a grill level where the meat lies but not covering much of the roll. Cover. Put the roll in the oven at 350F for about 2 hours or when the ribeye temperature is ideal for rare cooking (125C). Once this temperature is reached at the heart of the ribeye, pull out of the oven immediately. -Lobster preparation- Bring some water to a boil and throw in the lobster. As soon as the lobster is red, pull it out. Perform a ventral surgery of all carcasses which exposes the meaty part of the lobster while also keeping the dorsal appearance of the lobster intact. This is done by cracking an initial hole and then continuing with scissors to remove the shell, but completing the cissor cut just for the ventral part of cartillage and shell. Pay attention in exposing the meats from claws, tail and body. Plant a sword in the ribeye roll and drill a hole big enough to welcome the tail and lower part of the body of the lobster. Put the lobster in. Put this preparation in the same roasting container but this time uncovered. 20 minutes before service, warm it at 350F in the oven without further cooking, simply to bring it back to the service temperature. -Vegetable preparation- Boil water in a pan. Put in the 2 remaining leeks and green beans as well as salt. Beans can be introduced first as they need 5 minutes more cooking than the leeks (total about 15 minutes). Meanwhile put some olive oil in another pan and cut the small onions in halves. Sear the straight cut half first, and then the curved side second, until both are brown. Salt and pepper once the onions are in the pan and have started cooking. -Sauce preparation- Put some butter in a pan and sear finely chopped fresh shallots. Add salt and pepper. (optional) Flambe the shallots with 1/4 cup of brandy and fire. Once the shallots are browned, put the other half of the vermouth bottle in the pan. Evaporate the alcohol for 8 minutes or until there is no more alcohol in the vapor coming from the pan. Add 3 cubes of bone broth. Add fresh thyme. Add 1 big spoon of Dijon mustard. Continue boiling. Add maple syrup and 35% heavy cream. Continue boiling. Taste the sauce and determine if it needs further boiling, salt, pepper or fresh thyme. If the sauce has not attained a good consistency (if it's too liquidy), add some corn starch. Be careful at mixing in slowly and pressing any chunk of corn starch that forms. Once you have attained desired taste and consistency, it is ready to serve. This sauce requires practice. There will be many failures along the way but you must learn the balance between the various aggressive tastes (like vinaigry Dijon and alcoholic vermouth) and learn to let these tastes boil off for long enough, while ensuring a finish of all the elements at the right time. -Service display- Spread some mounts of leeks, roasted onions as well as green beans around a service plate, leaving a space for the Ribeye Roll. Deposit the Ribeye Roll with the lobster popping out of it on the plate. Garnish the surroundings of the Ribeye roll with homemade sauerkraut. Put a pot beside the roll that will contain some sauce. Fill the pot with sauce and drizzle some sauce all over the ribeye and lobster. Add dashes of the two hot sauces all over the ribeye and plate decoratively. Salt and pepper to finish the texture of it all. Sometimes the structure of the ribeye and pork belly roll could have been compromised during the cooking. A knife planted unto the side or bottom part of the roll can help provide a point of support unto the display plate, but careful not to forget that the knife is in the meat when you cut it.