Steam or boil the Live lobster until cooked through. Reserve the lobster meat and shells. Extract the tomalley.
In a large pot, melt 4 tablespoons of Unsalted butter over medium heat. Add Shallots, Leeks, and Fennel from the Aromatics & Vegetables group and cook until softened, about 10-12 minutes.
Add Garlic and Tomato paste from the Aromatics & Vegetables group and cook for 2 minutes more, stirring constantly.
Sprinkle Flour from the Seasoning & Thickening group over the vegetables and cook for 3-4 minutes, stirring constantly to create a roux.
Gradually whisk in Homemade lobster stock from the Liquids & Dairy group, ensuring no lumps form. Add Lobster shells from the Lobster group.
Bring to a simmer and cook for 45 minutes, allowing the lobster shells to infuse the stock.
Strain the stock through a fine-mesh sieve lined with cheesecloth, discarding the solids. Return the stock to the pot.
Stir in Crème fraîche, Cognac, and Lobster tomalley from the Liquids & Dairy group. Season with Old Bay seasoning, Saffron threads, Sea salt, and White pepper from the Seasoning & Thickening group.
Gently fold in Lobster meat from the Lobster group. Heat through, but do not boil.
Serve hot, garnished with a swirl of crème fraîche and a sprinkle of finely chopped chives.
Ingredients
6
1.5 pounds680 gLive lobster
1/2 cup120 mLLobster tomalley-reserved from lobster
1 cup240 mLShallots-finely diced
1/2 cup120 mLLeeks-white and light green parts only, finely diced
1/4 cup60 mLFennel bulb-finely diced
4 cloves4Garlic-minced
1/4 cup60 mLTomato paste
8 cups1.9 LHomemade lobster stock
1 cup240 mLCrème fraîche
1/2 cup120 mLCognac
4 tablespoons60 mLUnsalted butter
1/4 cup30 gAll-purpose flour
1 tablespoon7.5 mLOld Bay seasoning
1/4 teaspoon1.25 mLSaffron threads
1 teaspoon5 mLSea salt
1/2 teaspoon2.5 mLWhite pepper
Equipment
Large pot
Fine-mesh sieve
Cheesecloth
Whisk
Instructions
Steam or boil the Live lobster until cooked through. Reserve the lobster meat and shells. Extract the tomalley.
In a large pot, melt 4 tablespoons of Unsalted butter over medium heat. Add Shallots, Leeks, and Fennel from the Aromatics & Vegetables group and cook until softened, about 10-12 minutes.
Add Garlic and Tomato paste from the Aromatics & Vegetables group and cook for 2 minutes more, stirring constantly.
Sprinkle Flour from the Seasoning & Thickening group over the vegetables and cook for 3-4 minutes, stirring constantly to create a roux.
Gradually whisk in Homemade lobster stock from the Liquids & Dairy group, ensuring no lumps form. Add Lobster shells from the Lobster group.
Bring to a simmer and cook for 45 minutes, allowing the lobster shells to infuse the stock.
Strain the stock through a fine-mesh sieve lined with cheesecloth, discarding the solids. Return the stock to the pot.
Stir in Crème fraîche, Cognac, and Lobster tomalley from the Liquids & Dairy group. Season with Old Bay seasoning, Saffron threads, Sea salt, and White pepper from the Seasoning & Thickening group.
Gently fold in Lobster meat from the Lobster group. Heat through, but do not boil.
Serve hot, garnished with a swirl of crème fraîche and a sprinkle of finely chopped chives.
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