Cream of Lobster and Mushroom Soup with a Porcini and Morel Mushroom Ragout
- 6 shelled lobster heads
- 3 lobsters seconds
- 3 1/2 ounces fresh fennel, sliced (100 g)
- 2 unpeeled cloves garlic
- 1 pound fresh tomatoes, quartered (500 g)
- 1 ounce tomato paste (30 g)
- 3 1/2 tablespoons Cognac (5 cl)
- 1 1/2 tablespoons olive oil (2 cl)
- 2 cups white wine (50 cl)
- wild fennel
- 6 1/2 ounces butter (180 g)
- 2 shallots, sliced
- 1/2 bunch basil
- chervil leaves
- 1/2 cup whipped cream (10 cl)
- 1 ounce lobster butter (30 g)
Kidney and Cockscomb
- 6 cockscombs
- 12 poultry kidneys
- 1 black truffle
- 3 cups chicken stock (70 cl)
- 1 3/4 ounces butter (50 g)
- 5 1/4 ounces wild mushrooms (150 g)
- 1 lobster
Step 1: Soup
Cut the lobster seconds and the heads into large slices. Sear the pieces of lobster in a cast iron pot in some olive oil, add 3 ounces (80 g) of butter, and caramelize. Add the shallots, the fennel, and the garlic, and sweat without browning.
Add the tomato paste and the fresh tomatoes, and stew to remove the acidity. Deglaze with the cognac and reduce. Deglaze again with the white wine and reduce to a glaze.
Add water to cover. Add the dry fennel, and cook over a low heat for 40 minutes. Remove any impurities while cooking, without skimming off the fat.
Once cooked, infuse for 20 minutes on the edge of the range with the crushed peppercorns and half a bunch of basil.
Drain the stock through a chinois. Crush the lobster shells in a press, then filter through a fine-meshed chinois to extract all of the liquid. Set aside.
Step 2: Mushroom Infusion
Bring 2 cups (25 cl) of water to a boil in 2 separate saucepans. Add the morels to one and the porcinis to the other. Cover and infuse for 20 minutes, then filter the mushroom infusion and set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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