Recipe courtesy of Cory Bahr

Lobster Veloute with Chilled Lobster Salad and Caviar

Name: Lobster Veloute with Chilled Lobster Salad and Caviar
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 to 10 servings
Ingredients: 1 cup cognac; 2 pounds onion, diced; 1 pound carrot, diced; 1 pound celery, diced; 8 lobster carcasses; 6 leeks, washed and diced; 2 bulbs fennel, diced; 2 quarts heavy cream; 2 pounds cooked lobster meat, cut into bite-size pieces; 1 cup creme fraiche; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh tarragon; 2 lemons, zested and juiced; 2 1/2 tablespoons black caviar, for garnish

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Level: Advanced

Total: 1 hr
Active: 30 min

Yield: 8 to 10 servings

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Ingredients

Veloute:

1 cup cognac

2 pounds onion, diced

1 pound carrot, diced

1 pound celery, diced

8 lobster carcasses

6 leeks, washed and diced

2 bulbs fennel, diced

2 quarts heavy cream

Lobster Salad:

2 pounds cooked lobster meat, cut into bite-size pieces

1 cup creme fraiche

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

2 lemons, zested and juiced

2 1/2 tablespoons black caviar, for garnish

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.