Ingredients
Lobster Broth
1-1 1/2 lb Lobster half cooked ( in order to remove lobster meat from the body and reserve the lobster tail for presentation)
All the shells including the Lobster Body chopped into pieces.
2 claws and meat form arms of lobster (chopped)
1 large Shrimp (shell on )
1 sm carrot (diced)
½ stalk of celery (diced)
1 small yellow onion (diced)
2 cloves of garlic (minced)
½ shallot (diced )
1 cup Italian white wine ( for deglazing the pot )
½ cup Extra Virgin Olive Oil
4 tablespoons unsalted butter
salt & pepper to taste
6 cups of water
Directions
1. Pre-heat a 12in by 24in stainless steal stock pot and add the extra virgin.
2. Add carrot, celery, onion, garlic & shallot and cook until translucent.
3. Add all lobster shells, claws and extra lobster meat, cook until bottom of the pot starts to grab parts of the lobster shells , add the butter, and wait until butter is incorporated and deglaze with white wine.
4. After the pan has been deglazed let cook for 5 minutes.
5. Add the water salt and pepper.
6. Reduce broth by a little more than half strain and reserve.
3 cups Lobster Broth
4 tablespoons of unsalted butter
1 cup heavy cream (warm)
3 tablespoons of pure white truffle oil (SAVINI TARTUFI is the best)
1 additional cup heavy cream
(6 or 12 espresso beans for garnish)
1. Start cooking the Lobster broth and reduce by 1/4 .
2. Add the unsalted butter 1 tablespoon at a time.
3. Start whisking in the warm heavy cream.
(At this point you should not have a bisque type soup it should be a creamy broth) in a small separate pot bring the additional heavy cream to a rolling boil and slowly whisk in the White Truffle oil and continue to whisk until heavy cream is a thick froth.
4. Finish cooking the lobster tail divide into 6 pieces.
5. Have 6 warm Cappuccino cups ready or for a larger dinner party 12 warm espresso cups. (You can just add hot water to cups prior to serving)
6. Add lobster soup to cups and add the truffled froth to the soup with a large serving spoon garnish with an espresso bean.
Chef Christopher Covelli
