Spencer on the Go Lobster Cappuccino
- 3 live lobsters (1/4 pound each)
- 5 Tbsp. olive oil
- 2 ounces brandy
- 1 large carrot
- 1 onion
- 1 fennel
- 1 head garlic , not peeled
- 2 Tbsp. tomato paste
- 5 pounds ice
- 1/2 pound unsalted butter
- 1 whole Perigord truffle
- 1 small shallot
- 3 cups heavy cream
- Cracked black peppercorn
- Sel de mer
- 1 tsp. lobster coral powder
- 1 tsp. finely chopped fresh lemon thyme
- To make lobster soup: Cut the lobster into quarters. Set aside into a draining board. Bring to high heat with olive oil a soup pot. Once hot, add the lobster that was previously chopped into quarters. Sauté the lobster for about 5 minutes, then strain the excess fat from the pot, then flame the lobster with the brandy. When the roughly cut carrot, onion, fennel and garlic, stir for about 8 to 10 minutes at medium heat, then add the tomato paste, stir for another 5 minutes then add the ice. When melted down, it should cover all the ingredients of the soup. If not, just add some cold water until covered. Bring the soup to a boil, then simmer for 1 hour and 45 minutes.
- After done, remove the lobster claws and keep chilled. With the help of a heavy duty hand blender, crush and blend the soup with the remaining components. Blend until everything is well crushed and almost smooth. With the use a chinois, or fine sleeve, strain the soup with the help of a ladle,by pressing down through the chinois, to extract all juices from lobster and the other components.
- In a clean and dry heavy soup pot, pour the lobster jus and reduce it by 1/2. When reduced, add the butter (very chilled and diced into cubes), gradually with a hand blender until smooth. Return the soup pot to simmer for 5 minutes. Then set aside.
- To make truffle foam: Chop the truffle and the shallot very fine, then whip the heavy cream until smooth, almost runny.
- Add the truffle, shallot, peppercorn and salt to taste. If you desire more truffle flavor, you can add a drop of white truffle oil. Keep aside cool.
- To make garnish: Take the coral from inside the carcass of the lobster, a very bright velvet green membrane. With a chef’s knife, chop very finely and put it on a sheet pan with waxed paper and bake at 225° for about 20 minutes or until it turns red. Then, cool it in a dry environment. When cool, with a coffee grinder, bring to a chunky powder.
- Add to fine-chopped lemon thyme.
- Remove lobster meat from the chilled claws. Discard the shells. Keep lobster meat cool until serving.
- To serve: Pour the hot lobster jus into 3/4 cappuccino cup. Add 1 tablespoon of the truffle cream and a sprinkle of garnish per cup.
Spencer on the Go!