trillions of meals that human beings have prepared and consumed over millennia out of essentially the same fundamental set of ingredients, individual people not only come up with new recipes, but can in fact become famous doing so? A new recipe here and there, sure. But entire cookbooks full of culinary novelty? Or even, as is the current reality i

Smooth-textured butter is the result of manipulating the structure and ratio of fat molecules in cream, which are either hard and crystalline or soft and fluid. By warming and cooling the cream—a process known as physical ripening or tempering—the consistency of its fats can be remodeled to create a more spreadable butter.

Color: the vibrant red, the shades of green. Texture: the crunchy vegetable, the soft sponge of the lobster, the pudding-ness of the panna cotta. And volume: the undeniable three-dimensionality of a lobster barge with a mast and a crow’s nest.

Dip the picked sprigs in cold water, shake off excess, allow to dry for a few minutes, and slice the stuff, as thinly as you can,