Pot-au-feu of Nova Scotian lobster

Preparation time is 1 hour.

Ease of preparation is difficult.

Yield: 6 servings

Ingredients

• 6x 1 ½ pound lobsters
• Tandoori lobster broth (see below )
• ¼ cup yogurt
• 1 tablespoon lemon juice
• rice cake galette
• 12 baby carrots peeled and blanched
• 6 baby turnips peeled and blanched
• 30 grams tin sevruga caviar (optional)

Tandoori Lobster Broth

• ½ kilogram lobster bones, 
• 500 grams mixed carrot, celery, leek and onion; roughly chopped
• ¼ cup tomato paste
• ¼ cup flour
• 2 liters fish stock
• 0.005 liter red tandoori paste
• 0.06 liter brandy
• 0.03 liter olive oil

Lobster Rice Cake Galette

• 3 cups cooked cold Japanese rice
• All meat from knuckles of lobster, chopped
• Touch of olive oil

Directions

Lobster

1. Remove the claws and heads from the 6 lobsters.
2. Cook in boiling salted water for 10 minutes, cool.
3. Remove the lobster meat whole from the claws then from the knuckles (keep for the galete).
4. Trim the heads to use as a garnish for the dish.
5. Cut the lobster tail in ½ and pan sear (in the shell) in butter.
6. At the last minute add the claws, caramelizing gently.
7. Sear the rice galette in a touch of olive oil and heat through for 5 minutes in a 350 degree Fahrenheit oven.
8. Reheat the vegetables in boiling salted water and toss in a little butter, season to taste.

Tandoori Lobster Broth

1. Preheat a heavy pot and add the olive oil.
2. Color the lobster bones golden brown and add the mirepoix of vegetables.
3. Continue to color for another 5 minutes.
4. Add the brandy and flame (to burn off the alcohol).
5. Stir in the tomato paste and then from a roux with the flour.
6. Once the flour is completely absorbed combine with the fish stock slowly making sure no lumps appear.
7. Add salt and pepper, 1 small bay leaf and allow to gently simmer for 45 minutes to 1 hour.
8. Strain through a fine strainer and muslin cloth and just before serving finish with a little butter.

Lobster Rice Cake Galette

1. Mix together and season with salt and pepper.
2. Form into a square galette(2 ½ inches x 2 inches) and refrigerate.

To Serve

In a large oversized soup bowl place the galette in the base of the plate and mount the lobster tail, claw and vegetables on top.
Run the tandoori lobster broth around the tower and drizzle in the lemon scented yogurt.
Finish with the caviar and a generous sprig of fresh chervil.