Episode 47: Royal Room Service

Pot-Au-Feu of Nova Scotian Lobster

Tandorri Lobster Broth

Lobster Rice Cake Galette

Seared Marieville Duckling Foie Gras & Jumbo Prawn Tower

Mango Truffle Cream

Cappucino of Sweetbreads, Pancetta & Morel Mushrooms

Hearty Veal Soup


POT-AU-FEU OF NOVA SCOTIAN LOBSTER

6x 1 ½ pound lobsters
Tandoori lobster broth (see below )
¼ cup yogurt
1 tablespoon lemon juice
rice cake galette
12 baby carrots peeled and blanched
6 baby turnips peeled and blanched
30 grams tin sevruga caviar (optional)

Lobster

Remove the claws and heads from the 6 lobsters.

Cook in boiling salted water for 10 minutes, cool.

Remove the lobster meat whole from the claws then from the knuckles (keep for the galete).

Trim the heads to use as a garnish for the dish.

Cut the lobster tail in ½ and pan sear (in the shell) in butter.

At the last minute add the claws, caramelizing gently. Sear the rice galette in a touch of olive oil and heat through for 5 minutes in a350 degree Fahrenheit oven. Reheat the vegetables in boiling salted water and toss in a little butter, season to taste.


TRANDORRI LOBSTER BROTH

½ kilogram lobster bones,
500 grams mixed carrot, celery, leek and onion;
roughly chopped
¼ cup tomato paste
¼ cup flour
2 liters fish stock
0.005 liter red tandoori paste
0.06 liter brandy
0.03 liter olive oil

Preheat a heavy pot and add the olive oil.

Color the lobster bones golden brown and add the mirepoix of vegetables.
Continue to color for another 5 minutes.
Add the brandy and flame (to burn off the alcohol).
Stir in the tomato paste and then from a roux with the flour.
Once the flour is completely absorbed combine with the fish stock slowly making sure no lumps appear.
Add salt and pepper, 1 small bay leaf and allow to gently simmer for 45 minutes to 1 hour.
Strain through a fine strainer and muslin cloth and just before serving finish with a little butter.


LOBSTER RICE CAKE GALETTE

3 cups cooked cold Japanese rice
All meat from knuckles of lobster, chopped
Touch of olive oil

Preparation time is 1 hour.

Ease of preparation is difficult.Mix together and season with salt and pepper.

Form into a square galette(2 ½ inches x 2 inches) and refrigerate.

To Serve:

In a large oversized soup bowl place the galette in the base of the plate and mount the lobster tail, claw and vegetables on top.
Run the tandoori lobster broth around the tower and drizzle in the lemon scented yogurt.
Finish with the caviar and a generous sprig of fresh chervil.

Yield: 6 servings


Seared Marieville Duckling Foie Gras and Jumbo Prawn Tower on a Mango and Truffle Emulsion

12 raw shrimp peeled and deveined, 16 x 20 sized cut in half lengthwise
6 slices (40 grams each) butternut squash, blanched, glazed in maple syrup
6 slices (50 grams each) of duckling foie gras Truffle cream
Mango sauce
6 slices fresh truffle
Truffle oil
Peppercress

Truffle Cream
1 cup 0.24 litre 35% cream
1 finely chopped shallot
2 tablespoons 0.03 litre brandy
2 tablespoons 0.03 litre white wine
1 teaspoon 0.05 litre truffle peeling
1 tablespoon 0.015 litre truffle oil

Sweat the shallots in the truffle oil until translucent.
Add the brandy, flame, then add white wine and reduce.
Pour in the cream with the truffle peelings and season with salt and pepper; reduce by 1/3.
Just before serving blend together with a hand blender and finish with a little hard butter.


Mango Sauce

Flesh of 1 mango
1 finely sliced shallot
2 tablespoons 0.03 litre honey
2 tablespoons 0.03 litre butter
¼ cup 0.06 litre orange juice

Preparation time is 20 to 25 minutes

Ease of preparation is moderate

Sweat the shallots in butter.
Add the honey, mango and orange juice and reduce for five minutes.
Blend with a hand blender and season to taste.
Finish with a little hard butter just before serving.
Pan sear the foie gras in a non stick pan; reserve.
In the same pan, sear the shrimp in the duckling foie gras fat; reserve.
Warm the butternut squash rounds in the remaining fat. Mount the squash, shrimp and foie gras (respectively) in the centre of a large plate, drizzle the truffle cream and then the mango sauce in a circular fashion around the tower.
Finish with a slice of truffle and the peppercress.

Yield: 6 servings


Cappuccino of Sweetbreads, Pancetta and Morel Mushrooms

(under a Crisp Choux Pastry Cage) 3 Jerusalem artichoke; boiled, refreshed, peeled and diced
2 slices of pancetta; cut into small lardoons
½ small leek, washed thoroughly; cut into small dice
8 large morel mushrooms (diced is acceptable); cut into small dice
6 chives; finely chopped
2 tomatoes, blanched, skinned, seeded, cut into small dice
4 once calf's sweetbreads; cooked in a court bouillon, fine skin removed, cut into small dice
½ cup of stiffly whipped cream
Mushroom dust
¼ liter port wine


Hearty Veal Soup

1 kilogram 2 pound bones, coated with 2 tablespoons
tomato paste
1 carrot
1 onion
1 small leek
2 sticks of celery
½ cup flour

Preparation time is 10 minutes.

Ease of preparation is moderate.v

In hot pan, sauté the pancetta, leek, morel mushrooms and finally the artichokes and place in the bottom of the 6 coffee cups.

Sprinkle the diced tomatoes and chives on top and pour in the hearty veal soup.

Place a spoonful of whipped cream on top of each cup and finish with a sprinkle of mushroom dust.

To really make the presentation of this soup truly fantastic, a choux pastry cage can be produced by running choux pastry onto the top of an upturned buttered cup in a lattice fashion and baking lightly for 20 minutes at 350 degrees Fahrenheit

Method

Roast all in the oven for 1 ½ hours, turning continuously.

Place the bones and vegetables in high sided pot and cover with the port wine and 3 liters of water. Add a little fresh thyme, simmer and reduce for 3 hours.

Pass into a clean pot and continue to reduce until a hearty soup consistency is achieved.

If the soup is still too liquid, thicken slightly with a touch of cornstarch. Season to taste.

Yield: 6 servings