Lobster Cappuccino
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
44
Spice
41
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
5 tbsps
Olive Oil570 g
Lobster (each live)1 large
Carrot (coarsely chopped)2 tbsps
Tomato Paste2 fluid ounces
Brandy2270 g
Ice450 g
Unsalted Butter3 cups
Heavy Cream1 small
Shallot1
Sea SaltDirections:
1
For the lobster jus: Cut the lobster into quarters
2
Set aside into a draining board
3
Bring a soup pot to high heat with olive oil
4
Once hot, add the lobster quarters
5
Saute the lobster for about 5 minutes, then strain the excess fat from the pot, then flame the lobster with the brandy
6
Add the carrot, onion, fennel and garlic, stir for about 8 to 10 minutes on medium heat, then add the tomato paste, stir for another 5 minutes then add the ice
7
When melted down, it should cover all the ingredients of the soup
8
If not, just add some cold water until covered
9
Bring the soup to a boil, then simmer for 1 hour and 45 minutes
10
Remove the lobster claws and keep chilled
11
With the help of a heavy-duty hand blender, crush and blend the soup with the remaining components
12
Blend until everything is well crushed and almost smooth
13
With the use a chinois, or fine mesh sieve, strain the soup with the help of a ladle, by pressing down through the chinois, to extract all juices from lobster and the other components
14
In a clean and dry heavy soup pot, pour the lobster jus and reduce it by half
15
When reduced, add the butter, (very chilled and diced into cubes), gradually puree with a hand blender until smooth
16
Return the soup pot to a simmer for 5 minutes
17
Then set aside
18
For the truffle foam: Chopped the truffle and the shallot very fine, then whip the heavy cream until smooth, almost runny
19
Add the truffle, shallot, peppercorn and salt to taste
20
If desire for more truffle flavor, you can add a drop of white truffle oil
21
Keep aside to cool
22
Garnish: Take the coral from inside the carcass of the lobster, very bright velvet green color membrane
23
With a chef knife, chopped very finely, insert the coral on a sheet pan with a wax paper, then bake it at 225 degrees for about 20 minutes or until it turns red
24
Then cool it in a dry environment
25
When cool, with a coffee grinder, bring to a chunky powder
26
Add to fine Chopped lemon thyme
27
Remove lobster meat from the chilled claws, discard the shells
28
Keep lobster meat cool until serving
29
Pour the hot lobster jus into 3/4 cappuccino cup add 1 tablespoon of the truffle cream and a sprinkle of garnish, per cup