Chef Bryce Shuman's poached lobster on THE Dish

When Bryce Shuman's dream of becoming an actor didn't pan out, he went to his backup plan. He returned to school and became a chef. Now he's not just any chef but a new star of the New York restaurant scene.

Special section: Food and wine

The New Yorker magazine wrote that Shuman "cooks like a maestro." As executive chef at the recently opened Betony, he's drawn rave reviews from critics, including the New York Times and Esquire magazine, which named Betony its Restaurant of the Year.

Shuman joined "CBS This Morning: Saturday" with his ultimate dish, poached lobster with spiced bisque, carrots and chestnuts.

Make the Bisque

2 tbsp. butter

1/4 cup medium-diced fennel

2 tbsp. ginger, diced

2 tsp. minced garlic

2 oz. chestnuts

3 tbsp. all-purpose flour

2 tbsp. dry vermouth

1 tbsp. Cognac

1/2 cup tomato juice

1/4 tsp. saffron threads

1 vanilla bean, scraped

4 1/2 cups Lobster Stock (make your own from the lobster shells, or purchase at a specialty food market)

2 tsp. tamarind paste

2 whole star anise

3/4 tsp. cardamom

1.5 tsp. tarragon

4 tsp. lobster roe

2 tbsp. creme fraiche

2 tsp. lime juice

2 tsp. salt

Pinch cayenne

Pinch mace

1. Heat a large straight-sided skillet over medium to high heat. Add the vegetables, ginger, and garlic to the pan with the butter.

2. Sweat the vegetables over medium heat until they all turn slightly translucent. Add the chestnuts to the pot and brown them slightly in the butter.

3. Add the flour to the mixture to create a roux with the butter.

4. Deglaze the pot with the dry vermouth and Cognac. Reduce the alcohols by one half and add the saffron threads and tomato juice.

5. Cook the tomato juice for roughly 3 minutes at a low simmer. Add the vanilla to the tomato juice with the lobster stock.

6. Meanwhile, create a small sachet using cheesecloth with the tamarind paste and all the spices.

7. Add this to the stock and simmer the pot for 30 minutes over medium heat. After 30 minutes of cooking, turn the heat off and add the tarragon.

8. Steep the tarragon for about 15 minutes, then strain the sauce.

9. When strained, pour it into a high speed blender, add the crème fraiche and roe, and blend until smooth.

10. Season the sauce with the lime juice, cayenne and salt. Let it cool.

Cook the lobster:

1. Prepare a large ice bath. Bring a large pot of salted water just under a boil. Drop in the lobsters and bring back to a simmer.

2. When the pot is simmering, turn off the heat and cover the pot, letting the lobsters cook for about 7 minutes.

3. Remove the lobsters and shock them in the cold ice bath.

4. Remove the knuckles and claws from the body and return to the boiling water, cooking for 3 more minutes.

5. Remove from the water and shock in the same ice bath.

6. Remove the meat from the shell and reserve for the bisque; store in the refrigerator

Roast and glaze the chestnuts:

2 lbs. chestnuts (raw)

2 cups sugar

2 cups chicken stock

7 sprigs thyme

Salt and pepper

1. Heat the oven to 400 degrees. Square the chestnuts and place them on a sheet tray.

2. Transfer to the oven and roast for 7-10 minutes until the skins begin to peel.

3. Remove from the oven and cool slightly, then peel and halve the chestnuts.

4. Heat the sugar over medium heat, swirling the pan as it melts, until a deep brown caramel forms.

5. Carefully remove it from the heat and add the 2 cups of chicken stock.

6. Stir to combine and put back on the heat, reducing until saucy (it should coat the back of a spoon).

7. Add the chestnuts and thyme sprigs, season with salt and pepper, and simmer in the sauce until thickened even more.

Blanch and glaze the carrots:

3 bunches multicolored baby carrots, peeled and trimmed

2 tbsp. cold butter

2 tbsp. chicken stock

1. Prepare an ice bath. Bring a pot of salted water to a boil. Add the baby carrots and blanch for 6-7 minutes, until tender. Transfer them to the ice bath to stop the cooking.

2. Drain the carrots and glaze in a sauté pan with the cold butter and chicken stock, letting it melt and reduce to a shiny sauce. Add salt and black pepper to taste.

Assemble the dish:

1. Gently re-heat the spiced bisque.

2. Slice the lobster (except for the tails, to be left whole) into bite sized pieces and add all of the meat and its juices to the bisque to warm through.

3. Pour into a warmed, large, shallow serving dish and arrange the carrots and chestnuts around the lobster.

4. Garnish with finely chopped chives.

Fork-Smashed Rutabaga with Chives

2 rutabagas, peeled 1 cup butter

1/2 cup chicken broth 2 tbsp. thinly sliced chives

1. Heat the oven to 375 degrees.

2. Wrap each rutabaga individually in foil with 1/4 cup of butter each and 7 sprigs of thyme.

3. Roast for 1 1/2 hours, until tender when pierced with a fork.

4. Remove the rutabagas from the oven and let them cool in the foil.

5. Medium-dice the rutabagas. In straight-sided large sauté pan, add the rutabaga, butter, and broth, and season with salt to taste.

6. Saute over medium heat, smashing as you go with a fork until a coarse mash forms. Scatter 2 tbsp. thinly sliced chives over the top.

Chicory Salad with Winter Citrus and Tarragon

For the blood orange puree:

1 1/3 lb. blood oranges, diced

2 tbsp. butter

2 oz. lime juice

1/4 cup sugar

1 tsp. salt

1. Melt the butter in a saucepot, and add the blood oranges and cook, until a jam like consistency forms.

2. Add it to a blender with the lime juice, sugar, and salt to taste. Blend until smooth and strain.

For the lemon vinaigrette:

1 cup light oil

1/3 cup lemon juice

For the salad:

1 globe radicchio

1 treviso

1 bunch puntarella (or dandelion greens)

2 cups frisee

1 blood orange, segmented

2 oranges, segmented

1 grapefruit, segmented

1 lemon, segmented

2 tbsp. chopped tarragon Lemon vinaigrette

Blood orange puree

1. Wash, dry, and separate the leaves of each bitter green gently.

2. Toss the all of the bitter greens with a few tablespoons of the lemon vinaigrette, seasoning with salt and pepper to taste.

3. Spoon the blood orange puree onto the bottom of a large salad serving plate, lightly spreading it in long, circular motions.

4. Pile the greens over the puree, and scatter the tarragon over the greens. Arrange the citrus segments over the greens, and serve.

Butterscotch Sundaes

For the dacquoise:

6 egg whites

1/2cup sugar

1 1/3 cup hazelnut meal

1 1/4 cup powdered sugar

1 tsp. salt

1. Heat the oven to 325 degrees.

2. Using a hand mixer or standmixer with a whisk attachment, froth the egg whites on medium high speed.

3. Slowly add the sugar to the whites, and then begin to whip the meringue on high.

4. Once stiff peaks form, fold in the remaining dry ingredients, taking care not to deflate.

5. Spread into a sheet tray sprayed with cooking spray and bake, until the crust is golden brown but the cake is still soft, about 20 minutes.

For the butterscotch ice cream:

2 sticks butter

1.5 cups brown sugar

4 cups milk

2.5 cups cream

7 egg yolks

2 tsp. salt

1. In a medium pot, melt the butter and dark brown sugar together until all sugar is dissolved and begins to boil.

2. Meanwhile, in another pot, warm together the milk and cream.

3. Once the milk mixture is warm, deglaze the boiling sugar, whisking carefully to combine.

4. Whisk together the egg yolks with a bit of the warm milk/sugar mixture to temper them, then add into the hot ice cream base.

5. Cook over low heat, stirring constantly, until thickened.

6. Remove from the heat and stir in the salt.

7. Strain the custard and cool in an ice bath. Freeze the ice cream in your machine according to the manufacturer's directions.

For the butterscotch custard:

1 cup milk

1/2 cup cornstarch

17 egg yolks

11 cups cream

1 vanilla bean

1/2 cup brown sugar

2 cups muscovado sugar

1 tsp. salt 2.5 sticks butter

2/3 cup islay scotch

1. Blend the milk, cornstarch, and yolks together and set aside.

2. Warm the cream, sugar and vanilla bean in a large pot to a simmer.

3. Slowly temper the yolks by adding some of the cream mixture and whisking to combine, then add the dairy into the yolk mixture and cook over medium heat, whisking constantly until the custard holds a dimple.

4. Whisk the custard for one more minute afterwards, and then remove the pot from the heat.

5. Using a hand mixer, blend in the butter and salt until smooth. Strain the custard through a sieve and chill completely.

For the toffee:

2 sticks butter

2.5 cups sugar

1/3 cup water

2 tsp. salt

2 cups chopped hazelnuts

1. Line two baking sheets with silpats.

2. Over medium heat in a heavy-bottomed pot, cook all of the ingredients, stirring constantly. Hook a candy thermometer to the pot to measure the temperature of the hot sugar.

3. When it reaches 150 degrees celsius, remove it from the heat and pour onto the silpat. Once cool, break it into organic pieces. To assemble 1. In parfait glasses, layer the custard, then pieces of the dacquoise, then scoops of ice cream.

2. Top with toffee. Serve with optional islay Scotch on the side.

Betony Milk Punch Base

1 quart very strong (double strength) black tea (Assam, Earl Grey, English Breakfast, etc.)

1 quart fresh, seasonal juice (blood orange juice is great right now), Beer or cider can be used here, too

1 pint sweetener (Honey, Agave Nectar, Maple Syrup, Simple Syrup, etc.)

1 pint vodka 1 quart cold lemon or lime juice 1 quart whole milk

1. Line a large conical sieve with several layers of damp cheesecloth or another thin fabric and set it over a large container. Set aside.

2. Combine all above ingredients except milk and lemon/lime juice and stir.

3. Gently heat the milk in a sauce pan until it is barely boiling.

4. Combine the hot milk with the cold lemon juice to break the milk.

5. Once the milk and lemon juice are combined, combine all ingredients and pour over the cheesecloth multiple times, allowing a wall of protein to build up on the inside of the cheesecloth, until the liquid drips through clear (time frame will vary; it will certainly take hours). Some punches may maintain a hint of their original color, but all should be clear.

6. Once the liquid is clear and the filtering process is complete, cover the punch base and chill. It will keep for months, and the flavor will expand and become more complex over time.