I think everyone should have a few recipes in their repertoire that are truly crafted works of art. These are items that aren't prepared frequently due to the painstaking labor that goes into creating each component and the level of ingredients sourced for the dish, but when you do take the time to create them, the outcome is truly one to be appreciated. I save these recipes for specials guests and intimate celebrations where you truly have the opportunity to share a piece of art with someone you care for.
This recipe is a brain-child of my grandmother's corn chowder recipe married with inspiration drawn from a dish created by James Beard award winning chef, Daniel Humm for his three-Michelin star restaurant, Eleven Madison Park. By taking the simple, homey roots of a basic chowder recipe and marrying it with elevated technique, the result is a truly spectacular dish that's rooted in simplicity.
Lobster Stock
Ingredients
·
3
lobster bodies, meat removed
·
6
scallop shells
·
1
carrot, roughly chopped
·
2
celery stalks, roughly chopped
·
1
white onion, roughly chopped
·
1
shallot, roughly chopped
·
2
garlic cloves, smashed
·
2
tablespoons fresh tarragon
·
5-6
sprigs of fresh thyme
·
2-3
sage fresh sage leaves
·
5-6
white peppercorns, cracked
·
2
tablespoons tomato paste
·
1
cup white wine
·
1/8
cup Cognac
·
10
cups water
·
Kosher
salt to taste
Method
·
In
a 300 degree oven, roast the lobster bodies and scallop shells for 30 minutes
·
Combine
all ingredients in a large stock pot
·
Cover
and simmer over low heat for 7-8 hours, reducing volume by half
·
Strain
stock through a fine mesh sieve
Lobster-Tomato
Bisque
Ingredients
·
1
tablespoon butter
·
¼
cup fennel, finely chopped
·
1
shallot, finely chopped,
·
¼
cup Valencia onion, finely chopped
·
2
teaspoons fresh ginger, grated
·
1
garlic clove, finely minced
·
2
tablespoons Cognac
·
1
tablespoon dry vermouth
·
¾
cup tomato juice, freshly pressed
·
½
teaspoon saffron
·
1
cup lobster stock
·
¾
cup corn juice, freshly pressed
·
1
star anise pod
·
2
cardamom pods
·
2
sprigs fresh thyme
·
1
teaspoon fresh tarragon
·
2
tablespoons crème fraiche
·
2
tablespoons heavy whipping cream
·
1
tablespoon lime juice
·
Cayenne
pepper to taste
·
Kosher
salt to taste
Method
·
In
a large stock pot, melt butter over low heat and sweat fennel, onion, shallot,
ginger and garlic until translucent
·
Deglaze
with cognac and reduce until the pan in nearly dry
·
Deglaze
with vermouth and again, reduce until the pan is nearly dry
·
Add
tomato juice and saffron, gently stirring to incorporate and allow to simmer
over low heat for 10 minutes
·
Add
lobster stock and corn juice, whisk to incorporate
·
In
a sachet of cheesecloth, combine star anise, cardamom, thyme and tarragon, add
to the soup mixture and simmer for an additional 15 minutes
·
Remove
sachet and strain the soup through a fine mesh sieve
·
Whisk
in lime juice, salt and cayenne pepper
·
Whisk
together crème fraiche and heavy whipping cream until loose peaks form and
gently fold into the soup until well incorporated
Chili-Lime Crème
Fraiche
Ingredients
·
4
tablespoons crème fraiche
·
1
tablespoon corn juice, freshly pressed
·
1
teaspoon lime juice
·
¼
teaspoon cayenne pepper
·
Kosher
salt to taste
Method
·
Whisk
all ingredients together until well incorporated
·
Chill
until firm
Lobster Meat
Ingredients
·
1
whole live lobster
·
12
oz India Pale Ale
·
8
oz water
·
2
sage leaves
·
3-4
sprigs of fresh thyme
·
1
tablespoon kosher salt
·
4
tablespoons clarified butter
·
3-4
sprigs of fresh tarragon
Method
·
In
a large stock pot, bring IPA and water to a rolling boil
·
Reduce
heat, add herbs and salt
·
Place
live lobster in the pot, cover and simmer over medium heat for 7 minutes
·
Remove
lobster from the pot, remove claws and knuckles and return them to the pot to
simmer for an additional 3 minutes
·
Remove
the tail, claws and knuckles from the shell and place in a shallow pan over very
low heat with the clarified butter and tarragon
·
Add
one tablespoon of the IPA mixture from the stock pot to the clarified butter
·
Continue
to cook for 6 minutes, remove and chill lobster meat in a metal bowl submerged in
an ice bath
Scallop Meat
Ingredients
·
2
10/20 scallops
·
½ tablespoon
butter
·
1
clove garlic, smashed and minced
·
½
lime, juiced
·
Kosher
salt to taste
Method
·
In
a cast iron skillet, melt butter and add the garlic until lightly toasted
·
Halve
scallops lengthwise to form 4 thinner discs
·
Lightly
salt scallops
·
Sear
scallops on each side for 1½ - 2 minutes or until a golden brown crust forms
·
Deglaze
with lime juice just before removing the scallops from the pan
·
Dice
scallops into ¼ inch pieces
Croutons
Ingredients
·
2
½ inch thick slices of tapioca bread
·
1
tablespoon butter
·
1
garlic clove, finely minced
·
2
sprigs of fresh thyme, leaves removed
Method
·
In
a large skillet, melt butter over low heat
·
Add
garlic and thyme leaves, stirring until lightly toasted
·
Slice
bread into ½ inch cubes and add to the butter mixture
·
Allow
each side of the bread cubes to toast in the butter for 1 minute before turning
·
Once
all sides have been toasted, remove the croutons from the pan and place on a
paper towel to absorb any excess butter
Assembly (single portion)
Ingredients
·
1
oz lobster meat
·
½
oz scallop meat
·
4
brioche croutons
·
2
teaspoons chili-lime crème fraiche
·
4
oz lobster-corn bisque
·
2
fennel frawns
·
¼
teaspoon squid ink tobiko
Method
·
In
a shallow soup dish, place lobster and scallop meat in the center surrounded by
croutons
·
Add
a dollop of the crème fraiche
·
Garnish
with fennel frawns and tobiko
·
Serve
bisque in a side vessel, pouring tableside for presentation