Lobster - Premium Seafood

Succulent sauce to serve over white fish or crepes, or as a dipping sauce.

• bodies, legs, and shells of 2-3 lobsters
• 3 cups (750 mL) heavy cream (35% M.F.)
• juice of ½ lemon
• 1 bay leaf
• 2 tbsp (30 mL) tomato paste
• salt and white pepper
• grated Parmesan cheese

Prepare lobster carcasses by reserving any tomalley or roe and discarding stomach, eyes and digestive tract. Crush shells and bodies and place in a heavy saucepan with tomalley, roe, cream, lemon juice and bay leaf. Bring to simmer and cook gently for 50 minutes, stirring occasionally with a wooden spoon. Place a small amount of cream mixture in a bowl and stir in tomato paste. Return to saucepan and simmer for 10 minutes longer.

Strain mixture through a fine sieve, being sure to extract all the juices and tiny bits of lobster meat. Return to a clean saucepan and bring to serving temperature. Adjust seasoning with salt and pepper. Stir in Parmesan cheese, 1 tbsp (15 mL) at a time, until sauce reaches desired thickness.

Yields 1 ½ cups (375 mL).

Creative chefs love to introduce personal ingredients into traditional recipes.

• 2 lb (1 kg) cooked lobster bodies and claw shells
• ½ cup (125 mL) butter
• 1 small carrot, chopped
• 1 small stalk celery, chopped
• 1 red pepper, chopped
• 1 red onion, chopped
• 1 head fennel, chopped
• 1 tomato, chopped
• 5 garlic cloves, minced
• 4 bay leaves
• 4 star anise, toasted*
• 4 whole cloves, toasted*
• 1 tbsp (15 mL) annatto seed paste** (or a pinch of saffron)
• 1 tbsp (15 mL) white peppercorns
• 1 tbsp (15 mL) maple syrup
• 1 cup (250 mL) white wine
• ½ cup (125 mL) brandy
• 8 cups (2 L) heavy cream (35% M.F.)

Remove the lobsters’ sand sacs (the organ located behind the eyes); break up lobster bodies and claws into medium-sized pieces. Reserve.

Heat butter in a large saucepan over medium low heat. Add vegetables and spices and sweat, covered, until vegetables are softened and begin to colour, about 5 minutes. Add lobster shells and maple syrup and cook, uncovered, until they begin to stick and there is no moisture, about 8 minutes. Raise heat to medium-high, add wine and brandy and deglaze, stirring frequently, until liquid evaporates.

Reduce heat to medium, add cream and slowly bring to a simmer, being careful not to boil. Remove from heat, cool to room temperature and then refrigerate for 2 hours, allowing flavours to blend. Bring back to room temperature and strain through a fine-mesh strainer. Return bisque to saucepan, bring back to a low simmer and cook for 2 minutes. Serve immediately.

Serves 6.

*To toast spices: heat a heavy skillet over medium heat until hot. Add spices and toast, stirring frequently, until fragrant, about 2 to 5 minutes.

**Annatto seed paste is a derivative of the achiote seed and is commonly used in Mexican cookery for its flavour and yellow colouring. It can be found in Mexican food stores.

The red chilies in Thai cooking are hot, but not overpowering. If you want more heat, consider adding a touch of red curry paste to the soup component. Whether you like it hot or hotter, enjoy!

• 14-oz (398-mL) can coconut cream 1 cup (250 mL) chicken stock
• 1 ½ tsp (7 mL) grated ginger root 1 stalk lemon grass, bruised
• 3 Kaffir lime leaves* (or 1 tsp/5 mL lime zest) 1 tsp (5 mL) fish sauce
• 1 tsp (5 mL) brown sugar 2 baby bok choy
• 3 oz (100 g) dried egg noodles 1 tbsp (15 mL) peanut oil
• 1 lb (450 g) crab meat
• 1 medium red Thai chili, seeded and thinly sliced 1 tbsp (15 mL) fresh lime juice
• ¼ cup (60 mL) chopped cilantro
• lime slices, as garnish

In a saucepan, combine coconut cream, chicken stock, ginger root, lemon grass, lime leaves, fish sauce and brown sugar; bring to a simmer and cook 5 minutes. Strain; return to saucepan and keep warm; do not boil.
Trim bok choy; separate leaves and wash. In a saucepan with salted water, simmer bok choy until cooked. Drain; reserve and keep warm. In another saucepan, bring salted water to boil; add noodles and cook 2-3 minutes. Remove from heat, cover, and let stand until soft; strain before serving.

Heat peanut oil in a skillet; add crab and chili and toss until heated through. Drizzle lime over crab and sprinkle with cilantro. Toss to combine.

To serve: In centre of large soup bowls, place bok choy, twist noodles over bok choy and top with crab mixture. Pour soup around, garnish with additional cilantro and accompany with extra slices of lime.

Serves 4-6

*Kaffir lime leaves are found in Asian markets.