Lobster Inclination with Lemon Vinegar and Daisy Buds
| Preparation: | 45 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h 25 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Magazine Flaveurs |
Recipe ingredients
- Lobster
- 2 1½-lb. (750-g) lobsters
- 12 oz. (350 g) lobster meat for the tartares
- Consommé and Bisque
- 2 lobster shells
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
- 1 carrot, diced very fine
- 1 stalk celery, diced very fine
- 1 Spanish onion, diced very fine
- 1 large fennel bulb, diced very fine
- ½ oz. (15 mL) pastis
- 2 tomatoes, diced
- 2 Tbsp. (30 mL) tomato paste*
- 1 cup (250 mL) white wine
- 4 cups (1 litre) fish stock or water
- Peppercorns
- Fresh thyme and fresh bay leaves to taste
- ½ head garlic
- Coral Mousse
- 1 cup (250 mL) coral (roe) of the 2 lobsters
- 1 medium-cooked poached egg or 1 g soya lecithin
- 1 fennel bulb, juiced with a juice extractor
- Salt and Espelette pepper to taste
- Lobster Tartare
- 12 oz. (350 g) half-cooked lobster meat
- Lobster and Daisy Bud Dressing
- ¼ cup (60 mL) lobster oil
- ½ Tbsp. (7 mL) lemon vinegar
- 1 Tbsp. (15 mL) minced shallot
- 2/5 cup (100 mL) reduced bisque
- 1 Tbsp. (15 mL) chopped daisy buds
- Salt, pepper and minced chives to taste
Preparation
Lobster
Separate tails and claws from bodies.
Cook separately in a steam oven: 3 minutes for tails, 5 minutes for claws.
Remove coral from bodies and tails and reserve for mousse.
Reserve lobster shells.
Consommé and Bisque
Sear lobster shells in olive oil; add carrot, celery, onion and fennel, and brown.
Flambé with pastis and add tomatoes and tomato paste.
Deglaze with white wine.
Add fish stock or water up to lobster shells.
Add peppercorns, herbs and garlic.
Simmer gently for 30 minutes then filter half of the broth through a coffee filter.
Reduce the filtered broth by half.
The reduced broth should measure about one cup (250 mL). Stir in 1/20 oz (1.5 g) agar-agar.
Heat on a low boil for 1 or 2 minutes.
Pour into shot glasses; rest these on a slant on small L.R. wood supports and refrigerate.
Bisque
Reduce remaining half of broth until fairly thick.
Coral Mousse
Add coral to bisque and blend in Thermomix.
Bring to a boil to cook coral.
Thin the blend in the Thermomix with fennel juice; add lecithin or medium-cooked egg and whisk.
Mixture has to be lukewarm.
Lobster tartare
Dressing
Combine lobster oil and reduced bisque, and stir in lemon vinegar, salt and pepper. Add shallot and daisy buds.
Tartare
Chop half-cooked lobster meat and combine with dressing. Adjust seasoning and add chives. Spoon tartare into glasses, over the jelly.
Assembly
Cut lobster tails into pieces and set pieces on glass rims.
Spoon coral mousse into inclined glasses.
To garnish, place a tat soy leaf (tat soy is an Oriental vegetable with spoon-shaped leaves) on top of the mousse in the glass. Serve immediately!
Daniel Vézina
Chef and owner, Laurie Raphaël (L.R.)
Chef Daniel Vézina
Chef propriétaire Laurie Raphaël (L.R.)
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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