2 pounds unsalted butter
4 (1 1/2-pound) poached Maine lobsters, tail and claw meat removed (reserve bodies for Thermidor Sauce)
4 (6-ounce) filet mignons
1/2 cup olive oil, divided
4 teaspoons cracked black pepper
4 teaspoons chopped fresh thyme leaves
Kosher salt
4 teaspoons chopped garlic
4 cups blanched baby spinach, all liquid squeezed out
4 Potato Cakes, recipe follows
8 ounces Thermidor Sauce, recipe follows
Spaetzle, recipe follows
4 Yukon gold potatoes
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 stick butter
1 white onion, chopped into 1/4-inch dice
Olive oil, for sauteing
3 lobster bodies, cleaned of gills
1 onion, cut into medium dice
1 carrot, cut into medium dice
1 celery stalk, cut into medium dice
1/2 cup medium-diced shallots
8 garlic cloves, lightly smashed
1/2 stick butter, plus 1 stick, cut into tablespoons for sauce
2 cups brandy
6 cups white wine
2 sprigs fresh tarragon
2 bay leaves
1/4 bunch fresh parsley
2 sprigs fresh thyme
1/8 bunch fresh basil
4 cups chicken stock
1/2 cup tomato paste
1 cup heavy cream
1 egg
3 egg yolks
3/4 cup milk
2 cups all-purpose flour
1/4 teaspoon grated nutmeg
1 tablespoon each kosher salt and freshly ground pepper
1/2 cup melted butter
1 teaspoon olive oil
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