Chilled Lobster Bouillon
|Lobsters||2 Pound (2, 1 Pound Each)|
|Olive oil||3 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Shallots||3 , finely chopped|
|Onion||1 , finely chopped|
|Tomatoes||2 Medium, quartered|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Whole black peppercorns||1 Tablespoon|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Belgian endive||1 , thinly sliced|
|Osetra caviar||1 Ounce (Or More)|
|Chervil sprig||2 (Fresh)|
1) In a large pot of boiling water, add in the lobsters. Let cook for about 20 minutes after coming to boil.
2) Drain the lobsters and let cool down. Set aside a tail from one of the lobsters for later use.
3) Chop up the lobster meat finely along with the carapace and bones.
4) In a large saute pan, heat olive oil over medium high flame. Add in the chopped lobsters. Saute for about 5 minutes stirring all the while.
5) Mix in garlic, shallots, onions and tomatoes. Saute them for about 3 minutes until the vegetables turn soft.
6) Mix in Cognac and white wine. Turn up the flame and continue boiling till all the liquid has evaporated.
7) Add in water along with salt and peppercorns.
8) Cook the mixture on simmer for about 35 minutes or until the liquid has reduced by a third of its quantity.
9) Strain the mixture to get all the liquid out. Cool and allow to chill for a minimum of 6 hours.
10) Add in cream to the chilled lobster bouillon and mix well. Pour into serving bowls.
11) Take the shell off the lobster tail and dice the meat up.
12) Garnish the bouillon with diced lobster, endive, caviar and chevril sprigs.