Double Lobsters With Supreme Broth Recipe

Prix – Fixe Menu 688 (Serves 10) - Directions

1. 1

   1. Prepare and cook the lobsters

   Fill a large stockpot with salted water and bring to a boil. Add the two large lobsters and cook until the shells turn red and the meat is opaque, about 8–10 minutes. Remove lobsters, cool briefly, and extract all meat into bite-sized pieces. Reserve shells for stock.

2. 2

   2. Build lobster stock

   In a heavy-bottom pot, melt a small amount of butter and sweat onion, carrot, celery, and garlic until translucent about 5 minutes. Add lobster shells, tomato paste, white wine, and 4 cups water. Add bay leaves and thyme. Simmer gently for 30–45 minutes. Strain, pressing solids to extract flavor; discard solids and reserve the stock.

3. 3

   3. Make the roux

   In a large skillet, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour to form a smooth roux. Cook 2–3 minutes until pale blond; do not brown.

4. 4

   4. Combine stock with roux to form the supreme broth

   Gradually whisk the hot lobster stock into the prepared roux to avoid lumps. Add 1/2 cup dry white wine and a pinch of salt. Bring to a gentle simmer and cook 8–10 minutes, allowing the mixture to thicken to a light nappe.

5. 5

   5. Enrich with cream

   Stir in 1 1/2 cups heavy cream (reserve the remaining 1/2 cup for finish if desired). Maintain a gentle simmer and whisk until the sauce coats the back of a spoon.

6. 6

   6. Finish the broth

   Add 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon white pepper. Taste and adjust seasoning with a touch more salt if needed.

7. 7

   7. Reheat and incorporate lobster meat

   Gently return the lobster meat to the sauce and warm through for 2–3 minutes, taking care not to overcook the meat so it remains tender.

8. 8

   8. Plate and garnish

   Portion the lobster meat onto ten warmed plates. Ladle the supreme broth around and/or over the lobster. Garnish with chopped parsley and chives. Serve immediately.