Embered Whole Lobstersauce Of Its Shells & Sourdough Milk Bread With Cured Mullet Roe Recipe

FISH & MEAT

1. 1

   Step 1

   Preheat the oven to 230°C. Rinse the whole lobster and pat dry. Place on a rack or baking sheet and roast until the shell is deeply colored and lightly charred, about 6–8 minutes. This embered shell base will lend smoky depth to the sauce.

2. 2

   Step 2

   Carefully remove the lobster meat from the shell, separating tail and claws. Chop the meat into bite-sized pieces and set aside for the sauce and plating.

3. 3

   Step 3

   In a heavy-duty skillet, melt the unsalted butter over medium heat. Add finely sliced shallots and minced garlic; sauté until translucent and aromatic, about 3–5 minutes.

4. 4

   Step 4

   Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Add cognac or brandy and simmer until reduced by half, scraping up any browned bits from the pan.

5. 5

   Step 5

   Pour in the dry white wine and continue to simmer until reduced by half, intensifying the aromatics.

6. 6

   Step 6

   Add the water, bringing the mixture to a gentle simmer. This hydrates the aromatics and helps extract more flavor from the embered base.

7. 7

   Step 7

   Stir in the heavy cream and simmer until the sauce thickens to coat the back of a spoon. Season with salt, black pepper, and smoked paprika, adjusting to taste.

8. 8

   Step 8

   Return the reserved lobster meat to the sauce and warm through gently, taking care not to overcook the lobster.

9. 9

   Step 9

   Add lemon juice to balance the richness; taste and adjust seasoning with more salt or pepper as needed.

10. 10

    Step 10

    Prepare the sourdough milk bread by slicing into thick pieces. Brush both sides with olive oil to prepare for toasting.

11. 11

    Step 11

    Toast the olive-oil brushed bread in a hot pan or oven until crisp and golden on both sides, giving a slight char for contrast.

12. 12

    Step 12

    Slice or crumble the cured mullet roe into thin ribbons or small morsels for topping.

13. 13

    Step 13

    To plate: Spoon a generous amount of lobster sauce onto the center of the plate. Arrange the toasted sourdough slices around or atop the sauce. Scatter mullet roe over the sauce and bread, then finish with chopped chives and a handful of microgreens for color and freshness. Serve immediately.