Jul 14 2026
Restaurants›Potente›Aragosta Recipe

Aragosta Recipe

Inspired by Potente
Time1h 30m
Serves2

CRACKED LOBSTER, TEXAS HONEY BUTTERNUT BISQUE, TOMALLEY CRISP BATON, XO COGNAC

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Ingredients

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Lobster

Butternut Bisque

Tomalley Crisp Baton

XO Cognac Sauce

Method

Lobster Preparation

  1. 1

    Boil the Lobster

    In a large pot, bring 4 liters of salted water to a boil. Add the live lobsters and cover the pot. Boil for 8-10 minutes until they are bright red and cooked through.

  2. 2

    Crack the Lobster

    Remove the lobsters from the pot and let them cool slightly. Crack the claws and tail to extract the meat. Set aside the meat and reserve the shells for presentation.

Butternut Bisque Preparation

  1. 3

    Sauté the Vegetables

    In a large saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until they are translucent.

  2. 4

    Cook the Squash

    Add the cubed butternut squash to the pan and stir for about 5 minutes. Pour in the vegetable stock and bring to a simmer. Cook until the squash is tender, about 15-20 minutes.

  3. 5

    Blend the Bisque

    Using an immersion blender, blend the mixture until smooth. Stir in Texas honey, heavy cream, salt, and black pepper. Simmer for an additional 5 minutes.

Tomalley Crisp Baton Preparation

  1. 6

    Prepare the Tomalley

    In a small saucepan, melt 50g of butter over low heat. Add the tomalley and cook gently until it is heated through and slightly thickened.

  2. 7

    Prepare Puff Pastry

    Roll out the puff pastry on a floured surface and cut into thin strips. Brush the strips with beaten egg and bake in a preheated oven at 200°C (400°F) for 12-15 minutes until golden and crispy.

  3. 8

    Assemble the Baton

    Once the pastry is baked, spread a thin layer of the cooked tomalley on each baton. Serve as a crispy garnish.

XO Cognac Sauce Preparation

  1. 9

    Sauté Shallots

    In a saucepan, melt 30g of butter over medium heat. Add the minced shallots and sauté until they are soft and fragrant.

  2. 10

    Add Cognac and Stock

    Carefully add the XO cognac to the shallots, allowing it to simmer for a minute. Then add the lobster stock and chili paste, simmering for another 5-7 minutes until reduced slightly.

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