Homard a La Nage with Fennel
Made this - one of the best dishes I have ever made or eaten – a simplified version of Joel Robuchon’s recipe – the fennel I added is a plus – Cheryl (my wife) called it adult candy.
1) Make Court Bouillon - Add 1.5 cups Riesling, 4 springs thyme, 2 sprigs tarragon, 2 chives, salt, pepper, 6 peeled baby carrots, 10 white peppercorns, 2 two inch pieces lemon peel (no white part).
2) Cook 5 minutes
3) Add 1 small shallot sliced very thin,
4) Cook 5 minutes
5) Add 1.25 pound female lobster (no rubber bands)
6) Cook 2 minutes
7) Remove lobster
8) Remove peppercorns, lemon and herbs from vegetables, strain vegetables and set aside, reserving liquid.
9) Remove claw meat and tail from lobster – cut tail in half lengthwise and make spirals out of each half, securing with skewer. Place roe and liver on side. Save any juice from bolster with roe and liver and with any fat
10) Salt and pepper lobster
11) Puree roe, liver, fat and juice in blender
12) Strain roe mixture through fine mesh strainer, place in small saucepot
13) Add 2 tbsp cream to roe liver mixture and cook for 3 minutes (do NOT let boil) and set aside
14) Cook lobster tail 1.5 minutes per side and claws 1 minute per side in unsalted butted.
15) Sautee vegetables ¼ cup sliced fennel, ½ cup yellow squash,¼ cup fresh peas in butter separately until a point
16) Place vegetables on warm plate
17) Remove lobster and place covered in warm place, discard butter.
18) Add lobster looking liquid to lobster sautee pan, add 1 tbsp lemon juice and reduce for 2 minutes
19) Add roe, liver mixture and cook for 2 minutes – taste for salt and pepper.
20) Place vegetables on plate, lobster on top and spoon sauce over – serve immediately with excellent French bread.