Lobster Cream (Crema di Astice)
Instructions
Prepare the lobster fumet by following the directions in the recipe of '' crab '' fish stock.
Thoroughly clean and wash the carcass of lobster and let it FRY in a saucepan with oil for 5 minutes on a moderate heat, then pour 2.
5 cl Cognac.
Peel the carrots, celery, leeks, shallots, tomatoes and the garlic, then thinly slice all the vegetables except the tomatoes, which should be cut into quarters.
Fry the vegetables in a saucepan with the butter in low heat for about 10 minutes, along with the bay leaf and chopped, clove, crushed juniper berries, thyme and tarragon.
Add the tomato paste and cook for 2 minutes on low heat, then add the vegetables and cooking the lobster carcass and cover with cold water; If necessary, skim with a ladle.
Simmer at low heat for 40-45 minutes, add the cream and simmer for another 10 minutes.
Passed the preparation through a sieve lined with a towel.
Place 3/4 of the cream in a saucepan, mix in the fish stock and lobster meat and heat.
Immediately remove from heat, add whipped cream, flavored with a few drops of Cognac and add salt.
If you like, you can add to the cream before serving, a few sprigs of tarragon, chopped.
Ingredients and dosing for 4 persons
- 1 carcass of poached lobster
- 2 tablespoons of olive oil
- 3 cl of cognac
- 100 g of carrots
- 50 g of celery
- 50 g of leek
- 50 g of shallots
- 2 cloves of garlic
- 2 tomatoes
- 1 leaf of laurel
- 1 clove
- 3 berries juniper
- 1 sprig of tarragon
- 1 sprig of thyme
- 20 g of butter
- 50 g of tomato paste
- 150 g of cream
- 25 cl of lobster fumet
- 4 tablespoons of lobster meat
- 4 tablespoons of whipped
- Salt