Food Network: Lobster Dome

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Lobster Dome
Recipe courtesy Emeril Lagasse

Ingredients
1/4 pound new potatoes, quartered and blanched
1/4 pound haricots verts, blanched
1/4 cup Italian plum tomatoes, peeled, seeded and chopped
Salt and pepper
Lobster meat from 1 pound live lobster, tails split
3/4 cup Lobster American Sauce, recipe follows
1/2 cup onion marmalade
1 tablespoon chopped chives, plus extra for garnish
2 tablespoons chopped assorted fresh herbs (parsley, basil, chervil, and
tarragon)
Drizzle of truffle oil

1 sheet frozen puff pastry
1 egg, slightly beaten with 1 teaspoon water
Essence, recipe follows

Directions
Preheat oven to 425 degrees F.

Season with potatoes, green beans, and tomatoes with salt and pepper. Invert the
bowl over the pastry and cut around for the top of the doom. In a bowl, layer the
potatoes, green beans, tomatoes, and lobster meat. Pour the American Sauce over
top. Lay the marmalade over the sauce. Sprinkle the chives and fresh herbs over
the marmalade. Drizzle with the truffle oil. Lay the puff pastry over the bowl.
Brush the pastry with the egg wash. Bake in the oven for 10 to 15 minutes, or
until golden and heated through. Garnish with chives, truffle oil, and

Essence.

Ingredients
Lobster American Sauce:
1 pound whole lobster, steamed and shells removed
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons minced shallots
1 tablespoon minced garlic
2 tablespoons tomato puree
1/2 cup brandy
1 cup shrimp or fish stock
1/2 cup white wine
1 tablespoon chopped parsley

1 cup heavy cream
3 tablespoons butter
Salt and pepper and pinch of cayenne pepper

Directions
In a saute pan, heat the olive oil and butter. When
the pan is smoking hot, add the lobster shells. Saute the shells for 2 to 3
minutes, or until bright red. Add the shallots and garlic and saute for 1 minute.
Stir in the tomato puree. Flambe the brandy. Pour in the shrimp stock and white
wine. Season with parsley, salt, and pepper. Bring the liquid up to a boil. Simmer
for 15 minutes. Remove from heat and strain through a fine chinois into a sauce
pot. Whisk in the cream and bring up to a boil. Reduce to a simmer. Simmer for 2
to 3 minutes. Mount in the 3 tablespoons butter. Season with the salt and
cayenne.

Yield: 1 cup

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.