As a homage to head to tail cuisine, we decided to celebrate this crustacean from head to tail. The lobsters were killed by plunging a chef knife through the head. The bodies were steeped in water with vinegar (6.6% concentration) for a couple minutes to release the meat from its shell. The claws were pulled from the bodies and returned into the water for an additional 5 minutes. The claws were then sous vide’d with butter at 60 degrees Celsius while the tails were sous vide’d at 54 degrees Celsius.
A stock from the bodies of the lobsters were simmered with onions, carrots, fennel, tomatoes and tarragon. From the stock, we managed to make a gelee, an emulsion and a creamy broth. The final dish was garnished with tarragon leaves and fennel flowers which added hints of anise and sweetness to the plate.
Lobster Gelee Stones
250g lobster stock
2g gelatin sheets
1g agar agar
Mix sugar and agar agar together, then hydrate gelatin sheets in cold water.
Add sugar mixture into a pot with lobster stock.
Bring stock to a boil, simmer for 10 seconds.
Remove pot from the stove, add gelatin sheets, then pour into moulds.
1 egg yolk
40g lobster stock
150g lobster oil
Combine all ingredients except for the oil.
Using an immersion blender, blend all ingredients.
Slowly add the lobster oil a little at a time, until everything is combined.
Creamy Lobster Broth
250g lobster stock (reduced)
2 cups of heavy cream
Bring stock and heavy cream into a sauce like consistency.
Season to taste.