Lobster Variations

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Lobster Variations

Ingredients

Yield: 4

Lobster Tails

  • 50g lobster tails
  • 50g butter
  • 100g shallots, diced
  • 50g garlic, diced
  • 40g cognac
  • salt
  • pepper 

Lobster Cake

  • 500g lobster cake
  • oil, salt and pepper

Lobster Bisque

  • 50g butter
  • 100g shallots, diced
  • 50g garlic, diced
  • 60g tomato paste
  • 50g sundried tomatoes
  • 100g white wine
  • 50g cognac
  • 1000g bisque
  • 200g cream
  • 20g tarragon
  • salt, pepper, paprika 

Directions

Lobster Tail

  1. Dice the shallots and garlic. Cut the lobster tails into approximately 1-inch pieces.
  2. Melt the butter in a frying pan and add the shallots and garlic.
  3. Sauté over medium heat for 1-2 minutes. Season with salt and pepper.
  4. Add the lobster tails, increase the heat, and toss a few times.
  5. Ensure there is no liquid left in the pan, then add the cognac and flame.
  6. Keep warm for plating.

Lobster Cake

  1. Dry the lobster cakes and season them with salt and pepper.
  2. Heat oil in a pan and pan-fry the cakes on both sides.
  3. Remove any excess oil using kitchen paper.
  4. Place the lobster cakes in the center of a warm plate.

Lobster Bisque

    1. Sauté the garlic and shallots in melted butter.
    2. Add the sundried tomatoes and tomato paste, simmering briefly.
    3. Deglaze with white wine and reduce.
    4. When dry, add the cognac and flame.
    5. Incorporate the bisque and seasonings, simmering for a total of 45-60 minutes.
    6. Sieve the mixture and return it to the stove.
    7. Add cream and tarragon, simmering until the bisque reaches the desired consistency.
    8. Pour the bisque around the lobster cake on a plate.
    9. Pipe dots of heavy cream (or plain yogurt) around the plate using a squeeze bottle.
    10. Arrange the lobster tails on top of the cake.
    11. Add the reheated potatoes neatly.
    12. Garnish with a sprig of dill or tarragon.