Chilled Lobster Soup with Imperial Iranian Osetra Caviar

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Credit: Didier Loire
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Instructions

Step 1: Soup

Separate the lobster seconds into claws, tails, and shells. Split the heads in half, lengthwise and remove the sand sac.

Pound the lobsters into small bits.

Peel and cut the shallots, celery, carrot, and white onion into 1/6 inch (4 mm) thick bias-cut segments. Quarter the tomatoes. Crush the garlic cloves, leaving them unpeeled.

Heat a little oil in a small pot. Add the pounded lobster and brown slightly. Season generously with salt.

Add the vegetable garnish and the garlic cloves. Fold in the diced butter and stew.

Flambé with 5 fluid ounces (15 cl) of cognac and deglaze with the white wine. Reduce and bring up the fond with a wooden spatula. Add cold water to cover, and season with Espelette pepper. Add the equivalent of 2 tomatoes, and add half of the basil.

Bring to a boil, skim, and simmer gently for 30 minutes on the edge of the range.

Remove the claws from the lobster, and cook in the simmering soup, allowing 7 minutes for the tail and 10 minutes for the claws. When cooked, remove them from the soup, and set aside to cool. Remove the meat carefully.

Remove the pot from the heat and leave the soup to rest for 10 minutes. Sieve through a niçoise, then strain through a fine-meshed chinois and press well to extract all the juices. Transfer the liquid into a container, and add the rest of the tomatoes and basil. Season to taste, and set aside to cool.

Sieve a second time through cheesecloth without pressing to obtain a clear soup. Skim off as much fat as possible, and place in a glass container set over ice.

Step 2: Plating

Pour the whipping cream into a bowl set over ice. Beat by hand until slightly whipped.

Remove the fine and tender points from the sea beans, rinse them abundantly under the cold water tap, drain and place on paper towels.

Dice the lobster claws and tails into large cubes, without producing any trimmings.

Set a generous quenelle of caviar in the center of chilled soup plates, then surround with 3 teaspoons of whipped cream, the lobster cubes and the sea beans. Sprinkle fresh ground pepper over the lobster, sea beans, and whipped cream.

Skim off the fat from the soup if necessary, add a few drops of cognac, season with freshly ground pepper, and pour into a chilled soup tureen. Serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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