Contestant Cory Bahr's dish Lobster Veloute with Chilled Lobster Salad and Caviar for the Star Challenge Be Our Guest!, as seen on Food Network Star, Season 13.
Recipe courtesy of Cory Bahr

Lobster Veloute with Chilled Lobster Salad and Caviar

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  • Level: Advanced
  • Total: 1 hr
  • Active: 30 min
  • Yield: 8 to 10 servings

Ingredients

Veloute:

Lobster Salad:

Directions

  1. 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.
  2. For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
  3. Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.