Chef Thierry’s Vanilla Scented Brittany Lobster en Croute Lobster and Lobster Bisque Covered with Seaweed Crusted Puff Pastry and Baked, topped with Sherry Crème Fraiche
Recipe makes two servings THE LOBSTER 2 live Maine lobster, 1 lbs each Cook 6 minutes in salted boiling water and shock under chilled water. Clean from its shell entirely (tails, knuckles and claws). Discard all loose parts from head and reserve all shell. Split the tail in two and remove the inside impurities. Note that the lobster will look slightly medium rare. THE BISQUE yield: 2 cups All shells and body of the lobster you just cleaned 1 tsp. olive oil 2 peeled and rough cut shallots 1/4 fennel bulb 1 garlic clove, peeled and smashed 1/4 Tahitian vanilla bean (cut in half, then split in 2 and scrape out seeds) 1 tsp. tomato paste 1 sprig of fresh thyme 1 tbsp. cognac or brandy 1 cup water 1 cup Lobster bisque (good quality either fresh or canned) 1/2 cup heavy cream 1 dash salt, 1/2 turn black pepper mill
40
February 2010
METHOD 1. Using a medium-size stock pot, sauté the shells in hot olive oil for 5 minutes. 2. Add shallots and fennel, and continue sautéing over moderate. heat. Add the garlic , vanilla bean, tomato paste and thyme sprig. 3. Add cognac with care and flambé (flame) for 2 minutes. The liquor will reduce down. Do not let dry out completely. 4. Add the water, lobster bisque and heavy cream. 5. Season and simmer slowly for 12 minutes. Strain through a medium sieve and cool the bisque to room temperature. TO COOK THE GARNISH 2 oz. unsalted butter, softened 1/2 carrot, peeled and cut in julienne strips 1/4 fennel bulb, cleaned, core removed and cut in julienne Juice of 1/2 lemon 1/2 zucchini, cut in julienne strips 1/2 yellow squash, cut in julienne strips 3 oz. button mushrooms, sliced 1 artichoke heart, cooked and quartered 2 sprigs of fresh thyme 1 bay leaf 2 pinches kosher salt 1 turn black pepper mill
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