Serves 6-8
Ingredients:
Lobster stock – 3 qt (Recipe below)
Lobster cream – 1 qt (Recipe below)
Lobster roe – 1 Tbsp
Lobster meat (of 1 lobster)
Procedure:
Lobster Stock:
2 Lobster Bodies, cleaned
1 small Onion, quartered
1 carrot, quartered
½ c Tomato Paste
2 cloves Garlic
1 tsp Black Peppercorns, whole
½ btl White Wine
3 qts Water
1 Bay Leaves
Rinse lobster bodies to remove impurities.
In a stock pot, add all components. Boil for 45 minutes; strain and cool.
Lobster Cream:
3 qt lobster stock
½ qt cream
½ lb butter
1 Tbsp garlic puree
1 Tbsp tomato paste
1 Tbsp shiro dashi
1 small Onion
In a pot, take the previously prepared lobster stock, and reduce by half. Add heavy cream, butter, garlic, tomato paste, shiro dashi, and onion. Reduce by half again. Purée.
Potato:
5 Yukon Gold Potatoes
Steam or boil potatoes until tender, pass through food mill.
In a pot over medium heat, add potatoes and cook until glossy. Add lobster cream, and lobster roe. Season with salt. Finish with lobster meat.
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