Lobster “Bisque” Foam
Servings
6
servingsIngredients
2 lb. Lobster shells, chopped
- Mirepoix
1 cup Onion, medium diced
1/2 cup Carrot, medium diced
1/2 cup Celery, medium diced
2 Tbsp Tomato paste
1/2 cup White Wine
2 cups Plum tomato, peeled, diced
2 quarts Water
- Spice Bag
1 ea Bay leaf, dried
1 tsp. Juniper berry
1 tsp. Peppercorn, black, whole
1 Parsley stem, fresh
1 tsp. Ground cumin
1 pinch Ground cayenne
1/4 cup Coconut, sweetened, desiccated
1 oz Lecithin (1g per 100 ml liquid)
1 Tsp Lemon juice
Directions
- Preheat oven to 350°F.
- Dry roast the lobster shells on a sheet tray in the preheated oven for 20 minutes.
- Place the toasted shells, onion, carrot, and celery in a stock pot and sweat.
- Add the tomato paste. Add the white wine and deglaze. Add the tomato concassé.
- Cover the shells with the water. Add the spice bag. Bring to a simmer, skimming regularly, until it is sufficiently reduced and a concentrated flavor develops, about 1 hour.
- Strain the sauce, pressing the shells well to extract all the liquid and flavor, and return it to the saucepot. Reduce to 2 cups.
- Add the cumin, cayenne, and coconut flakes. Bring it to a simmer and let the sauce steep for 30 minutes to allow the flavor to develop further. Blend and strain.
- Add lecithin, and adjust the seasoning with lemon juice and salt. Chill well.
- Place the sauce into an ISI whip charged with 2 nitrous cartridges.
