Lobster Bisque

Appetizer: Black Truffle Royal with Lobster Bisque

Ingredients:

• 4 oz. Spanish onion peeled and diced
• 1 ½ oz. carrots peeled and diced
• 1 ½ oz. celery cleaned and diced
• 2 cloves garlic peeled and sliced
• 1 ½ oz. leek cleaned and diced
• 3 oz. extra virgin olive oil
• 3 cups heavy cream
• 4 oz. white wine
• 1 oz. cognac
• 2 oz. tomato paste
• 1 qt. chicken stock
• 2 oz. sweet cream butter

Step 1 Cook lobsters in boiling water for approximately 7-8 minutes. Remove from boiling water and chill in ice water. When
cold, remove head and shells from lobster. Reserve. Step 2 Cut the lobster meat into ¼ inch squares. Step 3 Heat a roasting pan; add the olive oil and the lobster heads and the lobster shells. Roast at 450˚ until the shells and
heads are nicely colored and roasted. Step 4 Using a cleaver, crush the lobster heads and return to the oven. Step 5 After 5 minutes add the mire-poix without the leeks and roast for 5 minutes more. Step 6 Add the tomato paste, leeks and white wine. Continue roasting for an additional 5 minutes. Step 7 Remove the roasting pan from the oven and add the chicken stock, heavy cream and bouquet garni. Bring to a boil and
simmer on low heat for approximately 2 hours. Step 8 Strain, add the butter, salt, fresh ground white pepper and cayenne.

Assembly of the Black Truffle Royal:

Step 1 Divide the lobster pieces place it over the Black Truffle Royal, add the black truffles and set the royal in a warm
water bath. Place in a pre-heated 450˚ oven for approximately 6 minutes or until hot. Step 2 Remove from the oven and top the royal with lobster bisque. Garnish with the chives and serve.

Black Truffle Royal with New England Lobster

Serves approx 15 persons

Ingredients:

• 525 gr. Heavy cream

• 5 oz. black truffle juice

• 8 ½ oz. whole eggs beaten and seasoned with salt, fresh white pepper, cayenne and a few drops of black truffle oil

• 1 oz. finely cut  of black winter truffle from Perigord

Prep Reduce truffle juice in half and add heavy cream and bring to a simmer. Remove from heat and add the heavy cream to
the eggs and adjust the seasoning to taste. Strain and pour approximately 1 ½ oz. into heat proof cups or glass
containers. Set the cups in a water bath bain-marie. Cover with foil and place in the oven for approximately 10 minutes. Check the consistency. If not firm cook a few minutes longer. Remove from the oven and refrigerate.