Beef Carpaccio, Canadian Lobster, XO Sauce, Pickled Black Trumpet Mushrooms, and Périgueux Truffle

Heat oven to 400˚F. In a half hotel pan, combine mushrooms and shallot. Season with salt and pepper and toss with oil.Cover with foil and roast until mushrooms are soft and liquid has cooked down. Transfer to a blender and pure. Finish with crme frache. Pass through a chinois and chill. Store in a squeeze bottle in the refrigerator.

Place mushrooms in heat-proof container. In saucepan, bring remaining ingredients to a boil. When salt and sugar have dissolved, strain over mushrooms. Cool to room temperature.

In a pot, combine onion, fennel, celery, lemon juice, and water. Bring to a simmer. Separate lobster tail from head by assertively twisting and pulling from each end. Pull vein out by gently twisting and pulling in the opposite direction from the middle of the tail. Separate claws from head.Reserve head for Lobster Oil preparation. Cook claws in poaching liquid for 6 minutes. Cook tail 5 minutes. Allow to cool. Cut shells with scissors and remove meat by hand, keeping the knuckle meat intact.Slice tail meat widthwise into 10 slices. Slice claws in half lengthwise. Cover and refrigerate.

Split reserved lobster head in half. In a heavy pot, combine lobster head and tomato paste. Cover with oil. Heat over medium-low flame until moisture has cooked out of lobster and paste, about 20 minutes. Add remaining ingredients and cook 3 minutes. Remove from heat, cover, and steep 40 minutes. Strain through a chinois lined with a coffee filter.

On the stovetop, burn tarragon until ashy. Transfer to a blender with coca nibs. Blend to a fine ash. Aggressively season beef with salt and pepper. Roll in ash to coat. In a hot pan with vegetable oil, quickly sear beef on all sides. Rest 3 minutes. Tightly wrap beef in plastic wrap, forming a cylinder.Place in freezer until 75 percent frozen. Brush small squares of wax paper with olive oil. On a meat slicer, thinly slice beef.Working quickly, arrange slices attractively on squares, 2 ounces each, and stack each portion on top of the previous portion. Cover last portion with another square. Tightly wrap and refrigerate no more than 4 hours. After that the beef will begin to oxidize.

Lay Carpaccio portion on serving plate. Season Lobster with Lobster Oil and sea salt. Arrange 4 pieces Lobster on Carpaccio. In a small bowl, combine some fried garlic chips and fried shallots, lightly crushing them between your fingers. Cover with Lobster Oil and chives and season with sea salt, to make an XO sauce. Dress Carpaccio and Lobster in XO sauce.Dot plate with plenty of Mushroom Pure. Drain some Pickled Mushrooms on paper towels. Arrange mushrooms on plate. Garnish with herbs and thinly sliced truffle. Finish with fleur de sel.