Blue lobster

Recipe by Xavier Pincemin, taken from his book Carnage, published by Hachette Cuisine.







4 per person
Preparation: 1 hour
Preparation: 45 min

ingredients
4 blue lobsters 800 grams (choose female lobsters with larger tails)
1 butter butter
Sunflower oil
Salt

Cream biscuit
4 lobster carcasses
1 butter butter
1 branch of the clergy
1 onion
1 shallot
1 carrot
1 clove of garlic
1 tbsp. Tomato paste soup
15 ml cognac
200 ml of liquid cream
1 sprig of basil
Juice and zest of 1 lemon
Salt

progress

Buy your live lobsters and place them in the freezer to sleep.

Pour water into a large pot and add salt. Let stand until the salt melts.

Meanwhile, prepare the filling for the bisque. Cut the clary into cubes. Peel and finely chop the onion and shallot. Peel the carrot and cut it into small cubes. Peel and chop the garlic after removing the germ.

Take the sleeping lobsters out of the freezer and hold the head of each in one hand and the tail in the other; Twist your arms in opposite directions (like wringing a towel) to split your body in half. Remove the clamps. Place the tail on the board and lift the center scale until it breaks, then twist and pull to remove the gut. If you can’t do it this way, use pliers. The tail may still move, this is normal. If you notice the presence of coral (small very dark green tongues found on the top of the tail, towards the belly and at the entrance to the head), collect them and keep them chilled. Save the carcasses for bisque.

Flatten the lobster tails and insert metal skewers into the intestine, head down, one for each tail. They will stay straight.

Place a pan of salted water on the heat and bring to a boil, then fully immerse the lobster tails in the pan. Cook for 2 min 30, then remove the tails from the water and leave at room temperature. Put the lobster claws in boiling water and cook for 3 min 30 min. Remove the claws and discard the water.

Remove a skewer for each lobster tail, place on a cutting board, and place a clean tea towel on top so as not to damage the sharp shell. Place your hands on it and press sharply until you hear a sound: the casing is coming apart. Turn the lobster on its belly and place your fingers under it to lift one by one the rings that make up the tail.

Take the cooked claws and separate the elbows from the claws. Using a snail slicer, gently remove the meat from the elbows. It’s a cool book. Place the large pliers vertically (upwards) and tap the board several times. Then place flat pliers. Strike it with a firm blow to the back of the blade, and when you get a cut, twist it slightly to break the holder in two. Remove the meat. Repeat the operation with the rest of the pliers. Keep everything cool.

Prepare cream biscuit. Cut the lobster heads in half. Melt a large knob of butter in a pot and place the lobster pieces to brown, inside down. After coloring, put them back. Add tail, claw and elbow pieces, clary, onion, shallot, carrot and garlic.
Mix well.

Add tomato concentrate. Deglazed with cognac, then flambé. Turn off the fire and add 1 liter of water. Cook on low/medium heat for 10 minutes. Then add the liquid cream and chopped basil, then continue cooking for another 10 minutes.

Strain the cooking juice through a sieve, crushing the pieces well to extract as much juice as possible. Pour the juice into a saucepan and reduce the heat to low/medium until you have a syrupy sauce (you can use an immersion blender).
Add a little lemon and salt.

Take the collected coral from the refrigerator, pour some water and mix it with an immersion blender: you will get dark green water. Filter using a sieve and polish the lobster tails and claw meat using a kitchen brush.

Heat a little oil in a non-stick pan and add butter. When the butter is foaming, brown the lobster meat on both sides. Green coral will turn bright red when cooked. Remove to a board and cut the tails into cut medallions.
Save the cooking butter.

Arrange the plates by multiplying the shape of the lobsters: tail medallions in the center of the plate and claws on each side. Spread over custard biscuit and lobster cooking butter. Sprinkle with lemon zest. Serve with cream biscuit sauce.

Comments by Xavier Pinsmin

When you add herbs to your cooking, make sure you don’t add them too soon: after 20 minutes, the aromatic herbs lose their flavor and become grassy. Always add them at the end of cooking.

You can add a few sprigs of caviar, champagne sauce or a little lemon cream reduction to the lobster. If you like its sharp taste, do not hesitate to add cognac when serving.

If you have lobster eggs, wash them well in salted water and fry them in a little butter until they are red and slightly crispy. Serve them over lobster.

This recipe is brandy, but you can use whiskey.

#recipe #XavierPincemin #Blue Lobster

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