This is a recipe we have been working on for a bit.The various elements may be made in stages and brought together or used as accents to other creations.
8 566 gram lobsters
Place the lobsters in a large container or pot. Cover the lobsters with water. Place this amount of water into a pot and bring to a boil. Pour the boiling water over the lobsters and let them set for one minute. Remove the lobsters from the water and quickly cut the tails off the lobsters with a pairing knife. Return the lobster bodies with claws attached to the hot water and let them set another two minutes. After two minutes, remove the body and claw sections and place on a sheet pan. Working quickly remove the tail meat from the shells and pull out the digestive track which runs down the middle of the tail. Rinse the tails under cool water to remove any albumen or other particles then pat dry. Place the cleaned tails in a container and then loosely cover with plastic wrap. Place the container in a bowl filled with ice to expedite the cooling process. Break the knuckle sections off of the lobster claws and use a pair of kitchen shears to cut though the shells. Remove the claw meat in one piece. Rinse the claw meat quickly under cool water and pat dry. Place the claw meat in the same container as the tail meat. Use the kitchen shears to cut the shell off of the lobster knuckles. Remove the meat and rinse any impurities off of the knuckles under cool running water. Reserve the cleaned knuckles in the container with tails and claws. Once the lobster meat is ice cold, cover the lobster meat tightly with plastic wrap
Lobster Stock and Concentrate
8 reserved lobster heads
815 grams water
795 grams canned San Marzano tomatoes
740 grams red Chianti
120 grams soy sauce
Remove the outer shell from the lobster heads. Use a small spoon to scrape the gills off of the lobster head. Cut off the eyes and rinse the heads under cold water. Use a meat mallet to smash the heads and then place them in a pressure cooker. Add the water, tomatoes, Chianti and soy sauce. Seal the pressure cooker and cook on high pressure for thirty minutes. Let the pressure release naturally. Remove the lid from the pressure cooker and let the stock rest for twenty more minutes. Remove the solids from the pressure cooker and then strain the stock through four layers of cheesecloth. Place the strained stock into a pot and reduce the liquid by half. Strain the reduced lobster stock through four layers of cheesecloth and place in a metal bowl set in an ice bath. When the reduced stock is cool, place it in the refrigerator and let it rest overnight. The following day decant the lobster stock through four layers of cheesecloth, stopping as soon as the sediment gets close to the edge of the bowl. Discard the sediment and the small amount of stock it resides in. Reserve the lobster concentrate.
Goat Cheese Dumplings
300g fresh goat cheese
200g fresh ricotta
36g egg yolk
5.38g activa y-g (1%)
Place all ingredients in a Paco Jet canister. Put the four bladed cold preparation blade in place and process the mixture once with the blue air valve pressed in. This is done to prevent excess air from being incorporated into the mixture. When the cycle is done, remove the canister and scrape the inside walls to bring the entire mixture together. Put the canister and blade back on the Paco Jet and process one more time with the blue air valve pressed in. When the second cycle has finished, remove the canister from the machine and place the mixture into a squeeze bottle.
Spray the inside of the magnetic sphere mold with pan spray and then with a dry paper towel wipe clean. The fine film remaining will ease the un-molding process. Close the sphere molds and then fill each cavity through the top opening by extruding the goat cheese mixture into the opening. Fill all the spheres and then tap the plastic mold on the counter to force out any air bubbles. If the cavities empty during this process, top them off with any remaining apparet. Loosely cover the top of the sphere mold with plastic wrap and refrigerate for 18 hours.
Remove the mold from the refrigerator and carefully remove the top section of the magnetic mold. The spheres will have set and there will be a small extension on each sphere from the fill hole. Use a pairing knife to cut this cheese extension off of each sphere. Once the spheres are trimmed, gently remove each sphere from the mold and place in a shallow container. Cover the container and reserve in the refrigerator.
To serve, gently warm the spheres in simmering water to heat through. Once the spheres are hot, remove them from the water and place them in the pan with the appropriate sauce and glaxe.
8 young leeks 2 cm in diameter
Trim the leeks of the dark green parts and so they 15 cm long. Peel the layers of leek down so that the leek is 1.25 cm in diameter. The leek will be white at the bottom and a pale green towards the top. Fill a pot with water and add salt. Blanch the leeks two at a time for three minutes then transfer the leeks to an ice bath and cool them down completely. When the leeks are cold, remove them from the water and pat them dry on paper towels. Lay the leeks out on a flat tray and reserve covered in the refrigerator.
Smoked plum-prune condiment
225 grams Italian plums, pits removed
140 grams French prunes, pits removed
50 grams balsamic vinegar
3 grams salt
Turn on the smoker and add the wood chunks. Let the wood burn for five minutes to allow the impurities to burn off the wood. Open the smoker and release the initial smoke. Place the plums and prunes in a shallow pan. Place the pan in a smoker and smoke the fruit for forty-five minutes. Remove the fruit from the smoker and place into a pan large enough to hold the fruit. Add the salt and the balsamic vinegar to the pan. Cover the pot and cook the smoked fruits until they are soft and broken down and the vinegar becomes absorbed into the plums and prunes. When the fruit is cooked, cool it down and then finely chop the stewed fruit into a fine mince, just short of a complete paste. Reserve the smoked plum-prune condiment.
Lobster Smoked Prune-Plum Puree
400 grams lobster concentrate
400 grams smoked plum-prune condiment
Place the lobster concentrate and the smoked plum-prune condiment in the blender and puree for five minutes until the mixture is silky and smooth. Remove the puree from the blender and pass it through a chinois. To remove the air incorporated by blending the puree, place the puree in a container so that it comes only one third of the way up the sides. Place the puree filled container in the chamber of the vacuum machine and close the lid. The vacuum pulled on the chamber will begin to pull the air bubbles out of the puree. The puree will begin to climb the sides of the container and when it comes to just below the edge of the rim, shut the machine off. The chamber will then fill with air again and the puree will shrink back down in the dish having dispelled many of its air bubbles. This process should be repeated until the puree loses 95% of its air bubbles and changes from pale chocolate to an intense brown in color. Once the first batch puree is free of air bubbles, remove it from the container and reserve in a bain marie or other suitable storage container. Repeat the process with any remaining puree. Reserve the lobster-prune puree in the refrigerator until ready to serve.
300 grams lobster concentrate
0.3 grams xanthan gum
100 grams butter
Cut the butter into small cubes and keep cold. Place the lobster concentrate in a blender and turn the speed on low. Increase the speed until a vortex forms in the blender. Sprinkle in the xanthan gum and increase the speed to shear in the hydrocolloid. Turn the blender off and strain the lobster concentrate through a chinois. To remove the air incorporated by blending the concentrate, place it in a container so that it comes only one third of the way up the sides. Place the concentrate filled container in the chamber of the vacuum machine and close the lid. The vacuum pulled on the chamber will begin to pull the air bubbles out of the concentrate. The concentrate will begin to climb the sides of the container and when it comes to just below the edge of the rim, shut the machine off. The chamber will then fill with air again and the concentrate will shrink back down in the dish having dispelled many of its air bubbles. This process should be repeated until the concentrate loses 95% of its air bubbles and changes from pale airy mixture into the clear lobster concentrate. Place the concentrate into a pot and bring it to a simmer. Turn the heat down and slowly whisk the cold butter into the concentrate. The concentrate will thicken and become the color of a red stained café au lait. Place a lid on the pot and keep the sauce warm on a low flame.
Goat Cheese dumplings
Lobster Prune Plum Puree
Heat the lobster sauce in a pot large enough to hold the lobster meat, leeks and goat cheese dumplings. When the sauce is hot, add the tails and leeks. Cover the pot and keep on a low flame. Turn the leeks and the tails in the sauce so they are coated with the liquid and heat evenly. After five minutes add the dumplings and the claws to heat through. Meanwhile, heat the lobster prune-plum puree in a small pot. Remove the lobster meat and the leeks from the sauce and drain on paper towel. Trim the claws of the actual claw tips so that they are oval parcels of lobster meat. Add the sliced chives to the sauce with the goat cheese dumplings allowing them to be coated in chives and sauce. Open up each lobster tail and place a leek in the center. Close the tail around the leek. Place a spoonful of the lobster prune-plum puree in the center of each plate. Place a lobster and leek seam side down on the puree with the leek running through the center of the plate left to right. On the front left side of the lobster tail place one claw parcel. Remove the dumplings from the sauce and pat dry. Place one dumpling on the lobster claw parcel on the left, supported by the leek. On the right side of the tail place one dumpling in front of the leek and two dumplings behind the leek. Place the other lobster claw on top of the back dumplings and the leek. Strain the sauce to remove any excess chives. Spoon a bit of the lobtser sauce over the claws, dumplings and the tail.