Skip to content

LOBSTER BISQUE, LOBSTER MEDALLION, MUSSELS, SCALLOP & LIME CREAM | EXECUTIVE CHEF VINCENT FROM THE INDIGO HOTEL

For the lobster soup base Ingredients:

1/4cup cognac

2 cup dry dry white wine

1/2 bunch basil

3gm saffron

Freshly ground black pepper to taste

2 tbs olive oil

6 lobster head, chopped

1kg scampi head, chopped

2 shallots, sliced

100gm fennel, chopped

80gm butter

30gm tomato pasta

450gm tomatoes, quartered

2 cloves garlic, skin on

Garnish Ingredients::

Lime aioli

Cooked lobster tail, cut to medallion

Cooked mussels

Seared scallop

Micro herb

To serve Ingredients:

60gm butter

2 cup cream

Method:

1. In large pot, heat oil & sear shells

2. Add butter & cook until butter has browned. Add shallot, fennel & garlic, cover & sweat until vegetables are soft. Add tomato pasta & tomatoes, stir & continue to cook until tomatoes release water & soften

3. Deglaze with cognac & scrape up any bits stuck to pot bottom. Reduce until almost dry. Deglaze with wine.

4. Reduce to glaze

5. Add water to cover & simmer 40min, skimming off foam with ladle

6. Do not skim of the fat. Turn off the heat, add basil, saffron & pepper, cover & sleep for 20 min. Strain through a fine mesh sieve, pushing down on & crushing shell. Set aside, coved

Method to serve:

1.  Bring soup base, cream to a boil

2.  Removed from heat & transfer to blender

3.  Slowly add butter & blender. return to saucepan, heat & season with salt & pepper

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: