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Chilled Lobster Bouillon

Food.and.film's picture
Ingredients
  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
  Cognac 2 Tablespoon
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Water 2 Quart
  Salt 2 Teaspoon
  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)
Directions

GETTING READY
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.

MAKING
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.

SERVING
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Lobster
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6

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