POISSONIERLobster Souffle with Newberg Sauce, served with Tomato Rissoto, baby artichokes, and peas
A lobster soufflé is a classic preparation that presents to the diner the lobster meat in the split lobster, with the tail and claw meat cut into large dice and baked in a mousseline. The original dish has been modified here, with the tail and claw meat served on shrimp mousseline that has been stuffed into the tail shell. The meat and mousseline are napped with Newberg sauce. The risotto is flavored with tomatoes and horseradish, invoking the flavors of the seafood cocktail that was common in many restaurants in the 1930's.Lobster soufflé, 8 servings:
8 EA Lobsters (1.25 to 1.50 pounds each) 2.5 Liter Shrimp court bouillon (see below) 600 Gram Shrimp (16-20 count) 3 EA Egg whites 700 ml Heavy cream Salt and white pepper Risotto 400 Gram Risotto Rice 100 Gram Shallot 1.50 Liter Tomato stock (see below) 500 ml Heavy cream, reduced by half Salt and white pepper Sauce 750 ml Shrimp court bouillon 600 ml Dry sherry 150 ml Cognac 600 ml Heavy cream, reduced by half 3 Sprigs Thyme 3 Bay leaves 3 cloves Garlic 15 Gram Cayenne Salt and white pepper Garnish 8 Baby artichokes 450 Gram Peas 25
Gram Flour 2 Lemons Salt and white pepper
Shrimp Mousseline procedure:
1. Keep all ingredients, tools, and containers cold.
2. Peel shrimp, reserving shells for court bouillon (see below). Devein shrimp and grind in meat grinder or robot coupe. Add reserved lobster tomalley while grinding.
3. Add cold egg whites, mixing thoroughly by hand.
4. Add cold cream slowly, mixing constantly by hand to incorporate the cream.
5. Add salt and white pepper. Poach a small quenelle in simmering court bouillon to test seasoning. Keep cold until needed to fill lobster shells.
Lobster soufflé procedure:
1. Kill lobsters quickly by plunging the tip of a knife blade through the head, just behind the eyes. Cut off tail and claws and reserve. Split body lengthwise and remove sand sac from head. Remove tomalley and reserve. Chop remainder of body and legs into 1-inch pieces.
2. Use chopsticks as splints to keep the tails from curling while poaching. Securely tie tails to chopsticks and drop tails and claws into pot of simmering shrimp court bouillon. Maintain simmer for five to ten minutes, depending on size of lobsters. Remove from bouillon and remove meat from shells. Cut away the underside of the tail shell with scissors, taking care to avoid damage to upper tail shell. Crack claws and remove meat.
3. Fill tail shells with equal parts of the mousseline. Place strips of parchment paper over the mousseline and wrap the tails with cheesecloth. Securely tie with twine.
4. Poach tails in simmering shrimp court bouillon until mousseline sets, approximately 15 to 20 minutes.
Sauce procedure:
1. Add oil to sautoir or rondeau and place on high heat. Add chopped bodies and legs and sauté until all shells are red. Pour off any fat and flambé with cognac. Add sherry and reduce about 75 percent.
2. Add 750 ml of the shrimp court bouillon and the reduced heavy cream. Add bay, thyme, garlic, and cayenne. Bring to a simmer, reduce until nappant. Strain through a fine chinois. Adjust seasoning with salt, pepper, and lemon juice. Keep warm.
Vegetable garnish procedure:
1. Trim small leaves from artichokes. Peel stems and remove thorns from remaining leaves. Cut in half lengthwise and remove choke. Rub all cut surfaces with lemon juice.
2. Fill a sautoir with enough water to cover all artichokes. Add salt, lemon juice, and flour. Bring to a boil.
3. Add artichoke halves to boiling cooking liquid. Cook until hearts are tender with no resistance to a knife tip. Remove from liquid, shock in ice water, and hold on paper towels for service. Reheat briefly in salted water at service.
4. Cook peas a l'anglaise.
Risotto procedure:
1. Heat butter in sautoir large enough to hold all liquid and risotto. Ciseler shallots and sweat in butter until soft and translucent. Add rice and cook until rice is translucent white.
2. Add one-third tomato stock, stirring constantly until liquid is absorbed. Continue to add stock in thirds, stirring constantly until liquid has been absorbed.
3. Add reduced cream, stirring until most of the liquid has been absorbed. Season with salt and white pepper. Keep hot until service.
At service:
1. Unwrap lobster tails, making sure tail fins do not break off.
2. Slice tail meat horizontally into six or seven slices per tail. Remove vein from meat.
Arrange meat on mousseline in a shingle pattern. Flash under salamander for a minute or two.3. Arrange tail on bed of risotto with claw meat and garnishes. Nap tail meat with Newberg sauce.
Shrimp court bouillon:
Shrimp shells from mousseline 100 Gram Onion, rough chop 100 Gram Carrot, rough chop 50 Gram Celery, rough chop 50 Gram Leek greens, rough chop 50 Gram Butter 2 Bay leaves 2 Stems Fresh thyme ½ Bunch Parsley stems 10 Black peppercorns 250 ml Lemon juice 2250 ml Water Tomato stock: 8 Tomatoes, rough chop 75 Gram Onion, rough chop 75 Gram Carrot, rough chop 40 Gram Celery, rough chop 40 Gram Scallions, rough chop 50 Gram Leek greens, rough chop 50 Gram Butter 50 Gram Horseradish, grated 2 Stems Fresh thyme ½ Bunch Parsley stems 10 Black peppercorns 1500 ml Water
Shrimp court bouillon procedure:1. Melt butter in sautoir. Sweat shrimp shells in butter until pink. Add onions, carrots, leeks, and celery and sweat until wilted. Add water and bring to a boil. As soon as water boils, reduce heat to a slow simmer.
2. Skim all foam and impurities as they come to the surface. Add herbs and peppercorns.
3. Simmer for approximately 30 to 40 minutes. Skim periodically.
4. Strain the court bouillon and cool quickly.
Tomato stock procedure:
1. Melt butter in sautoir. Sweat onions, carrots, leeks, and celery until wilted. Add chopped tomatoes and sweat until they begin to break down and release their liquid. Add water and bring to a boil. As soon as water boils, reduce heat to a slow simmer.
2. Skim all foam and impurities as they come to the surface. Add herbs, horseradish, and peppercorns.
3. Simmer for approximately 30 to 40 minutes. Skim periodically.
4. Strain the stock and cool quickly.
Cost of ingredients (yield 8 servings):
INGREDIENT QUANTITY UNIT COST/UNIT INGRED COST Lobsters
(1-1/2 lb)12 lb 7.50/ Lb $ 90.00 Shrimp 1.50 lb 7.75/ Lb 11.63 Carrots 175 Gram 0.89/ Lb 0.20 Celery 90 Gram 1.49/ Lb 0.56 Tomatoes 1000 Gram 0.79/ Lb 1.74 Risotto 400 Gram 4.00/ Lb 3.52 Leek 2 Ea 0.25/ Ea 0.50 Tomato paste 25 Gram 1.67/ Lb 0.09 Eggs 3 Ea 1.79/ Doz Heavy cream 1800 ml 2.59/ Pint 9.86 Parsley 0.50 Bunch 0.50/Bunch 0.25 Lemons 12 Ea 0.20/ Ea 2.40 Onions 175 Gram 0.28/ Lb 0.11 Shallots 100 Gram 0.59/ Lb 0.13 Baby artichokes 450 Gram 6.00/ Lb 5.95 Peas 450 Gram 1.29/ Lb 1.28 Cognac 150 ml 17.30/ Liter 2.60 Dry sherry 600 ml 12.50/ Liter 7.50 Butter 250 Gram 4.39/ Lb 2.42 Horseradish 50 Gram 3.75/ Lb 0.41 Salt & pepper, cayenne, flour,
thyme, bay2.00 TOTAL $ 143.60
Cost per serving = $143.60/8 = $17.95 per serving