Lobster Cappachino
- Ready In:
- 3hrs 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 lb lobsters or 1 lb shrimp shells
- 1 lb fish bones (from halibut, sea bass or any white fish)
- 1 large onion (coarse chopped)
- 2 stalks celery (coarse chopped)
- 2 carrots (coarse chopped)
- 2 bay leaves
- 4 black peppercorns
- 2 cups dry sherry
- 2 tablespoons tomato paste
- 1 cup heavy whipping cream
- 1 tablespoon shrimp or 1 tablespoon lobster base
- 1⁄2 cup chanterelle mushrooms (sliced fine) or 1/2 cup available mushroom (sliced fine)
- 1 cup asparagus (sliced on a 1 inch bias)
- sea salt
- 4 cooked lobster claws (shelled, in tact)
- 1⁄2 cup foamed milk
- grating fresh nutmeg
directions
- For Bisque.
- Preheat oven to 400 degrees.
- Roast the shrimp shells, celery, onion and carrot in a pan for 45 minutes then place them in a 4 quart stockpot.
- Add the fish bones, onion, bay leaf and black peppercorns and cover with cold water.
- Bring to a boil and reduce to a simmer.
- Skim any impurities off the top as they occur.
- After the stock has cooked for two hours remove it from the stove and strain it through a fine sauce strainer.
- Return the stock to the pot and add the sherry and the tomato paste and allow to simmer for another twenty minutes.
- Whisk in the lobster or shrimp base and then the whipping cream and allow to simmer for an additional five minutes then set aside till ready to serve.
- Just prior to service add the prawns, mushrooms and asparagus and allow to poach for 3 to 4 minutes or until the prawns are just barely poached through.
- Adjust the flavor with kosher salt if necessary.
- For the Cappuccino.
- In four, warm demi-tasse cups place the lobster claw, ladle the bisque over it and top with a dollop of the milk foam.
- Grate whole nutmeg over the milk foam.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!