Lobster Variations

Par-Cooking Lobster:
2 1¼ lb. Lobsters
1 Gallon Water (salted)
¼ cup White Vinegar

Lobster Stock:
5 lobster bodies, trimmed
½ cup carrots
½ cup leek
½ cup onions
½ cup celery
1 tablespoon Tomato paste
2 bay leafs
1 sprig tarragon
½ cup white wine
3 quarts water

Pickled Sunchoke:
¼ cup rice wine vinegar
¼ cup sugar
¼ cup water
1 tablespoon kosher salt
1 tsp crushed red pepper
1 sprig fresh thyme
3 whole cloves
10 whole all spice
1 large sun choke (Jer. Artichoke) peeled and sliced as thin as possible

Puffed Rice:
1 cup sticky rice (gluten rice or sweet rice)
1 quart canola oil
Non-stick spray
Parchment paper
Kosher salt

Carola Potato Puree:
3 Med. Carola Potatoes (Yukon can be sub.)
¼ cup cream
½ stick butter unsalted
¼ teaspoon grated lobster roe
1 tablespoon lobster gloss
Salt and pepper to taste

Eggless Lobster Bread Pudding:
2 cups 1” cubed brioche bread
¼ cup cream
¼ cup milk
¼ cup lobster stock
1” orange peel
5 whole star anise
1 bay leaf
3 sheets or gelatin (bloomed)
¼ cup chopped and cooked lobster
1 teaspoon chopped fresh tarragon
Salt and pepper to taste

Par-Cooking Lobster:

Bring water & vinegar to boil.  Turn heat off and place lobsters into pot.  Cover and let stand for:
Raw - 30 seconds – remove and place immediately into ice bath.  Remove meat from shell.
Par-Cooked - 3 minutes – remove Lobsters from water and remove meat from shell.
*Vinegar helps separate meat from shell.
*(Larger Lobsters) Add approximately 30 seconds of cook time for every ¼ pd. Over 1 ¼

Lobster Stock:
Heat large heavy bottomed pan.  Brown lobster bodies for 3-4 minutes stirring with wooden spoon.  Add tomato paste and stir till brown, 1-2 minutes.  Add white wine to deglaze bottom of pan.  Add the rest of ingredients to the pan and bring up to a simmer.  Simmer for 2 hours.

Pickled Sunchoke:
Add all ingredients with the exception of the sun choke.  Let simmer for 1 minute.  Strain liquid and pour over sliced sun choke while hot.  Refrigerate till chilled.

Puffed Rice:
Boil water and add rice.  Cook on Med-High heat for 10 minutes.  Strain and rinse.  Let drain dry and prepare sheet pan with parchment paper sprayed with non-stick spray.  Lay rice out onto parchment, single layer.  Place into 250º oven for one hour to dry out.  Break into pieces and fry in shallow heavy bottomed pan in 400º Canola oil for 10 seconds.  Let dry on paper towel.

Carola Potato Puree:
Cook potatoes whole with skin on in large pot of boiling water till cooked through.  Peel potatoes while still warm and pass through a food mill.  Bring up cream to almost boil and add potatoes and butter.  Turn heat off and use a wooden spoon to fold in lobster gloss and roe.  Salt and pepper to taste.

Eggless Lobster Bread Pudding:
Warm all ingredients in a saucepan with the exception of bread, lobster, and gelatin.  Bring to a simmer and turn off heat.  Let stand for 2 minutes.

Add bloomed gelatin and stir till dissolved.  Strain liquid and pour over cubed bread.  Gently stir to coat.  Add lobster and tarragon.  Wrap in plastic wrap and form a tube and tie tight at both ends (or can be formed in a mold.)  Refrigerate until chilled.  Slice into equal portions and remove plastic.  Warm on sheet pan for 1 minute in 300º oven.  Place on plate gently and serve.  Garnish with lobster claw.