Lobster Cappuccino
Chive Crème Fraiche Foam
Serves 4
2 lb live Maine lobster (cooked & de-shelled)
(Dice meat & make stock with shells)
1 cup lobster bisque (recipe to follow)
2 oz Chives, finely chopped
4 oz chive crème fraiche foam (recipe to follow)
1 oz Osetra Caviar
For the lobster bisque:
2 cups lobster stock
1-cup heavy cream
4 oz brandy
1 oz carrots, peeled and small dice
1 oz stalks celery, small dice
1 oz shallots, small dice
1 oz cloves garlic, peeled and minced
1 oz cup vegetable oil
2 tbsp butter
1 tbsp tomato paste
4 tbsp flour
1tbsp chopped fresh tarragon
½ oz Maldon Sea Salt
½ oz freshly cracked pepper
Method
Place oil in hot sauce pan; add butter and all the vegetables. Sautee vegetables until translucent, about five minutes. Stir in flour and cook for three more minutes. Add lobster stock and tomato paste, bring to a boil. Add cream and simmer for 30 minutes. Puree and strain through a medium gage strainer. Finish bique with chopped lobster meat and fresh tarragon. Season to taste.
For the Celery Chive Crème Fraiche Foam:
4 oz crème fraiche
1 oz finely chopped chives
1 oz truffle oil
1 oz black truffle shavings
Method
Heat all ingredients in a double boiler, transfer to a whip canister.
Serve soup in cappuccino cups with small spoons and top with chive foam.
