- 1/2 cup PLAIN OIL
- 12ea LOBSTER BODIES - FRESH or FROZEN - CHOPPED VERY SMALL
- 8 ea SHALLOTS - SLICED
- 2 bulbs FENNEL - SLICED
- 6 sticks LEMON GRASS
- 3 bulbs GARLIC - CUT IN HALF ONLY
- 2 ea RED CHILLIES - SEEDS REMOVED - SLICED
- 2 ea RED PEPPERS - SEEDED AND SLICED
- 2 Litres WHITE WINE
- 1 cup PERNOD
- 2 Litres TOMATO JUICE - TETRA PACK FROM DRY STORES
- 1/2 cup LEMON JUICE
- TO FINISH
- 1 Litre LOBSTER BROTH
- 3/4 cup DOUBLE CREAM
- CHECK SEASONING TO TASTE
Lobster Froth
Ricardo Soares
19th January 2011
Lobster Froth
The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following lobster froth recipe.
Ingredients
Method
HEAT OIL UNTIL VERY HOT, THEN ADD LOBSTER SHELLS & COVER WITH A LID, THE HIGH HEAT WILL HELP EXTRACT THE MAXIMUM AMOUNT AND PROTEIN, COLOUR AND FLAVOUR. ( MAKE SURE IT'S VAPOUR HOT !)
ONCE THE SHELLS ARE REDDENED, ADD THE NEXT 6 INGREDIENTS, AND SWEAT FOR 3 MINUTES BEFORE ADDING THE 4 LIQUIDS ( WINE, PERNOD, TOMATO JUICE AND LEMON JUICE ).
BRING TO A GENTLE SIMMER AND COOK FOR 35 - 40 MINUTES ONLY. WHEN COOKED, LIGHTLY BLITZ WITH THE POLE BLENDER, THEN LINE A COLANDER WITH DAMP MUSLIN AND DRAIN OVER A SAUCEPAN. LEAVE TO DRAIN FOR AT LEAST 1 HOUR.
REDUCE THE BROTH UNTIL WELL FLAVOURED, THEN SEASON TO TASTE. BLAST CHILL DOWN TO 5C. COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
RECIPE - LOBSTER DRESSING
100ml LOBSTER BROTH REDUCED DOWN TO A LIGHT SYRUP - WARM
80ml SUNFLOWER OIL
SEASON TO TASTE
MIX BOTH TOGETHER IN A SMALL CONTAINER - USE SPARINGLY TO DRESS PLATES.
WHEN RERADY TO SERVE - ADD CREAM TO BROTH AT A RATION OF NO MORE THAN 10/1 OR IT WILL NOT FROTH GREAT.
HEAT AND CHECK SEASONING - USE A HAND HELD STICK BLENDER TO FROTH EACH PORTION.
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