Thomas Keller’s Creamy Lobster Broth

This is probably one of the easiest and most delicious hors d’oeuvres I have ever come across.  As mentioned in earlier posts, I am not one to use recipes – ever.  The thing I love so much about being a cook is that I can have fun with ingredients and be creative every step of the way, whether I’m making a sandwich or a five course meal.

I must say, however, that Thomas Keller‘s cookbook, The French Laundry, is the best I’ve ever read.  It is more than just a recipe book – even though it does include some amazing recipes.  It is a story about food and Chef Keller’s love for it and that’s why I love reading it.

The following recipe for Creamy Lobster Broth is to die for.  Although incredibly simple in preparation, it is not such in taste.  The rich flavour of the lobster is something I’ve never experienced anywhere else.  Please, next time you have a couple of lobster bodies laying around, do yourself the favour, and MAKE THIS DISH.

INGREDIENTS:

1/4 cup           canola oil

3                      raw lobster bodies (cut into quarters, no meat)

1 1/2 cups      chopped tomatoes (use canned unless in season)

1/2 cup          chopped carrots

1 bunch         tarragon

2 cups            heavy cream

NOTE: this is a very rich soup and is best served in small portions, as a canape/hors d’oeuvre

Heat oil in a large rondeau, or deep straight-sided braising pan.  Add the lobster shells and sear over medium-high heat for 1-2 minutes per side, until they turn red.  Add the tomatoes, carrots, and tarragon, cover the shells and vegetables with water, and bring to a boil.  Skim off any impurities that rise to the top.  Reduce the heat and simmer for 1 hour.  Strain the stock thorugh a large strainer or a China cap, smashing the lobster bodies with a wooden spoon to extract all the liquid and then strain again through a chinois into a clean saucepan.

Return the strained stock to the stove and simmer until it is reduced to 1 cup.  add the heavy cream, return to a simmer, and cook, skimming occasionally, until the broth is reduced to 2 cups.

To serve: place broth in a saucepan and whisk vigorously over medium heat to froth.  The broth should have a beautiful pink colour.

When we serve this hors d’oeuvre at personal chef events, we serve is with a tarragon crisp as shown in the picture.

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Published in: on September 22, 2010 at 6:13 pm  Leave a Comment  
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