Portions: 4 5g paprika 20g plain flour 4 cloves of garlic 1 tbsp brandy 1/2 tsp cayenne Salt and pepper 1 tbsp olive oil 1 litre of lobster stock (or fish stock) 1 tbsp of tomato puree 1 large shallot 4 sticks of celery, chopped 2 chopped carrots 1 live lobster 1/2 bunch of thyme 100ml double cream Rouille 30ml olive oil 1 egg yolk 1 clove of garlic 1 small boiled potato 1 red roasted pepper Salt and pepper Parmesan Tuille 2 slices of baguette 3 tbsp clarified butter 15gs freshly grated Parmesan
Sweat the mirepoix (carrot, celery, shallot, garlic and thyme). Remove lobster meat from shell and dice approx 4 cm. Keep shell on side. Cook lobster in mirepoix for 10 minutes on gentle heat then glaze with brandy add tomato puree and add the lobster stock and reduce by half. Sprinkle lobster shell with flour and roast in oven 180 for 20 minutes until shell is brittle. Place shell in pot with stock. Reduce by half; after reduction, blend all ingredients including shell. Pour cream in liquidised mixture and return to heat and reduce by half then pour through Chinois and season with paprika and cayenne. Serve in cups. Milk froth: Heat milk in pan and froth with blender (hand). Gently pour on top of soup. Rouille: Blend the garlic until smooth and boiled potatoes and red pepper and egg yolk and slowly trickle in the olive oil in while still blending until thickened. Season with salt and pepper. Parmesan Tuille: Heat clarified butter in pan. Place sliced baguette in heated butter and fry until golden brown. Finish off with freshly grated Parmesan and place under grill until golden. Recipe supplied by: Pascal Fethi