Recipe courtesy of Cory Bahr
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Lobster Veloute with Chilled Lobster Salad and Caviar
Total:
1 hr
Active:
30 min
Yield:
8 to 10 servings
Level:
Advanced
Total:
1 hr
Active:
30 min
Yield:
8 to 10 servings
Level:
Advanced

Ingredients

Veloute:
Lobster Salad:

Directions

For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.

For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.

Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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