Lobster Veloute with Chilled Lobster Salad and Caviar
- Level: Advanced
- Total: 1 hr
- Active: 30 min
- Yield: 8 to 10 servings
- Level: Advanced
- Total: 1 hr
- Active: 30 min
- Yield: 8 to 10 servings
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.
