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Lobster Inclination with Lemon Vinegar and Daisy Buds https://www.metro.ca/userfiles/image/recipes/homard-vinaigre-citron-boutons-marguerite-5768.jpg PT45M PT40M PT1H25M
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.)
20
1 1/2 lb (750 g) lobsters 12 oz (350 g) lobster meat for the tartares 2 lobster shells 2 Tbsp. (30 mL) extra virgin olive oil 1 carrot, diced very fine 1 celery, diced very fine 1 spanish onion, diced very fine 1 large fennel bulb, diced very fine 2 tomatoes, diced 2 Tbsp. (30 mL) tomato paste 1 cup (250 mL) white wine 4 cups (1 L) fish stock or water peppercorns Fresh thyme to taste Fresh bay leaves to taste 0.500 head garlic 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 to taste Espelette pepper to taste 12 oz (350 g) half-cooked lobster meat 1/4 cup (60 mL) lobster oil 2/5 cup (100 mL) reduced bisque 1/2 Tbsp. (7 mL) lemon vinegar 1 Tbsp. (15 mL) minced shallot 1 Tbsp. (15 mL) chopped daisy buds Minced chives to taste
Lobster Inclination with Lemon Vinegar and Daisy Buds

Lobster Inclination with Lemon Vinegar and Daisy Buds

Rate this recipe
1 Vote
  • Lactose-free
20
servings
0:45
Preparation
0:40
COOKING
1:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/2 lb
    (750 g)
    lobsters
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  • 12 oz
    (350 g)
    lobster meat for the tartares
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  • 2
    lobster shells
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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 1
    carrot, diced very fine
  • 1
    celery, diced very fine
  • 1
    spanish onion, diced very fine
  • 1
    large fennel bulb, diced very fine
  • 2
    tomatoes, diced
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  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 1 cup
    (250 mL)
    white wine
  • 4 cups
    (1 L)
    fish stock or water
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  • peppercorns

  • Fresh thyme to taste

  • Fresh bay leaves to taste
  • 0.500
    head garlic
  • 1 cup
    (250 mL)
    coral (roe) of the 2 lobsters
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  • 1
    medium-cooked poached egg or 1 g soya lecithin
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    12 un.

  • 1
    fennel bulb, juiced with a juice extractor

  • Salt to taste

  • Espelette pepper to taste
  • 12 oz
    (350 g)
    half-cooked lobster meat
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    SAVE $2.00
    Rock Lobster Tail FROZEN, 2 - 3 oz. or Fresh Skinless Atlantic Salmon Portions 113 g

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    $2.99 ea.

  • 1/4 cup
    (60 mL)
    lobster oil
  • 2/5 cup
    (100 mL)
    reduced bisque
  • 1/2 Tbsp.
    (7 mL)
    lemon vinegar
  • 1 Tbsp.
    (15 mL)
    minced shallot
  • 1 Tbsp.
    (15 mL)
    chopped daisy buds
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    6", ASSORTED COLOURS

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    12 STEMS, ASSORTED COLOURS


  • Minced chives to taste
Imprimer ma sélection

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.)

Source : Magazine Flaveurs

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Lactose-free recipes

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