Sauté the crushed lobster shells until they start to turn red. Add the Chardonnay wine, vermouth and brandy. Flame off the alcohol. Add tomato purée and finely sliced vegetables. Add the fish fumet and simmer the broth for at least one hour.
Pass the mixture through a fine sieve. Bring back to the boil and add the Debic Culinaire Original. Reduce by one third of the volume. Infuse the mixture with the herbs and leave to infuse for ten minutes. Pass through a sieve, season the sauce with salt and balance the acidity with some lemon juice.
For the reduction, repeat the first step or take some basic lobster fond and reduce to 1/10 of the volume. Whisk in the coral and season with salt and lemon juice and reserve in the refrigerator.
For the lobster butter, sauté the lobster shells in some butter, add the chilli powder and tomato purée and the rest of the butter. Leave to simmer for one hour. Pass through a fine sieve and reserve in the refrigerator.
Sauce homard
1000 ml Debic Culinaire Original
1000 ml fish fumet
200 gr lobster shells
300 ml Chardonnay wine
100 ml vermouth
100 ml brandy
70 g carrots
100 g celery
50 g shallots
20 g flat parsley
10 g tarragon
15 g chervil
1 lemon
2 g salt
Lobster reduction
1000 ml fish fumet
200 g lobster shells
300 ml Chardonnay wine
100 ml vermouth
100 ml brandy
70 g carrots
100 g celery
50 g shallots
1 lemon
100 g coral (lobster roe)
Salt
Lobster butter
200 g lobster shells
10 g kashmiri chilli powder
1000 g butter
200 g tomato paste
Serving suggestions
Emulsify the cream sauce with the lobster butter.
Pour the cream sauce into the centre of the plate.
Spoon some tomato paste onto the plate.
Garnish the plate with the lobster reduction.
Dress the lobster tail and claw and some fresh herbs onto the plate.
