Comments from the judges ( Gordon Ramsay, Aarón Sánchez, and Joe Bastianich)

"The next dish we want to taste is from the midwest. It was cooked by a gentleman who made great use of lobster. Please come forward, Kyle.

Chef Kyle: "I made beer battered lobster fries with a fennel slaw that I made a lemon tarragon beer vinaigrette for."

Judges: "I have to say, of the dishes tonight from a state fair, this is the dish that most closely really gets to a professionally prepared restaurant dish. It looks beautiful."

"I'm always nervous when you cook from raw, because the lobster tends to become rubbery. But lobster's delicious batter is crisp and melts in your mouth. I don't know if you actually understand how hard it is to accomplish fried lobster, but you've done it beautifully. "

"Here's a subtle thing that you did that I think is really neat. Tarragon and lobster go beautifully together. So when I get a little bite of that tarragon and that crispy, rich lobster, it just makes for a beautiful bite."

"Yeah, you had great seasoning everywhere. Good acidity, good creaminess, good contrasts. It's about as good as it gets."