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
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Lobster Salad:


  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.