Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Lobster Bisque

By Chef Thomas Henkelmann

  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
  2. Cut the lobster meat into ¼ inch squares
  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
  4. Using a cleaver, crush the lobster heads and return to the oven
  5. After 5 minutes add the mire-poix without the leeks and roast for 5 minutes more
  6. Add the tomato paste, leeks and white wine. Continue roasting for an additional 5 minutes
  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
  8. Strain, add the butter, salt, fresh ground white pepper and cayenne

Assembly of the Black Truffle Royal:

  1. 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
  2. Remove from the oven and top the royal with lobster bisque. Garnish with the chives and serve.
  • 8 servings
  • 1 h 30 min


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

For the sauce:

1/3 oz. coriander seed
1/3 oz. fresh tarragon
1/4 oz. white peppercorns
  1. Reduce truffle juice in half and add heavy cream and bring to a simmer
  2. Remove from heat and add the heavy cream to the eggs and adjust the seasoning to taste
  3. Strain and pour approximately 1 ½ oz. into heat proof cups or glass containers. Set the cups in a water bath bain-marie
  4. Cover with foil and place in the oven for approximately 10 minutes. Check the consistency. If not firm cook a few minutes longer
  5. Remove from the oven and refrigerate
  • 15 servings
  • 1 h 30 min


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