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Consider the Lobster

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 30, 2011.

  1. mgm9128

    mgm9128 Well-Known Member

    Jun 20, 2011

    (Courtesy of God):

    Heat 1/4 cup canola oil in a deep braising pan. Add the lobster shells (he uses three, but you can use two, and that will work fine as well) and sear over medium high for 1-2 minutes per side until red. Add 1 1/2 cup chopped tomatoes, 1/2 cup carrots and a bunch of tarragon and cover the shells with water. Bring to a boil and skim off any impurities that rise to the top. Reduce heat to low and simmer for 1 hour. Strain the stock, crushing the lobster bodies to extract all the juices, and then strain through a fine chinois into a clean saucepan. Reduce until 1 cup remains. Add 2 cups of heavy cream, return to a simmer, and reduce until 2 cups remain. Strain again and chill over ice. Refrigerate for up to 3 days.

    To reheat, place the cold broth in a saucepan and whisk vigorously over medium heat.

    Serve in an elegant tea cup.
    Last edited: Feb 17, 2012
  2. foodguy

    foodguy Well-Known Member

    Mar 31, 2009
    At the corner of hipster and hip replacement
    that was one of the first dishes i ate on my first visit there. still memorable. it really tastes like 3 lobsters worth of flavor in a coffee cup.
  3. mgm9128

    mgm9128 Well-Known Member

    Jun 20, 2011
    It really is fantastic.

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