2 fresh lobsters, about 1 1/2 lbs each
1 Tbsp butter
Lobster shells
1 1/2 Tbsp butter
2 carrots, cut into chunks
1/4 C onions, diced
1 leek, green stalk only, diced
1 bulb garlic, cut in half lengthwise
1 Tbsp tomato paste
1/4 tsp flour
1/2 C cognac
1 C white wine
1 qt plus 1 C vegetable stock
1 sprig each thyme, bay leaf, rosemary
1/2 C heavy cream
Salt and pepper, to taste
1 Tbsp olive oil
1/4 C carrots, julienned
1/4 C onions, julienned
1/4 C fennel, julienned
1/4 C leeks, bulbs only, julienned
1/4 C celery stalks, julienned
1/4 C large white mushrooms, sliced
2 Tbsp tarragon, picked
Puff pastry, 4 ̋ x 4 ̋ circle cuts
Egg wash (1 egg whisked with 1 tsp water)
Prepping time: 1 hour / Cooking time: 1 hour, 35 minutes (excludes sous vide cooking) / Sous vide cooking time: 9 hours
4
Thick Manuka honey is an ideal glaze for sous vide shrimp finished on the grill.
For this elegant seafood dish, marinated scallops are paired with cauliflower prepared two ways, and served on the shells.