Lobster Veloute with Chilled Lobster Salad and Caviar

  • 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

  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.
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