May 2003 BOSTON II
Lobster à la Thai
Chef Marc Orfaly of Pigalle - Boston, MA
Adapted by StarChefs
Yield: 4 servings
Heat a large, heavy bottomed pot over medium heat. Dice the whole butter, and add to pan. Melt butter until brown and frothy. Add lobster shells and cook until the shells turn red. Add the tomato paste and caramelize with the lobster bodies. In a separate pan, lightly sauté the diced vegetables. Deglaze pan with the bottle of sherry, and reduce. Add chicken stock, enough to cover lobster bodies. In a third pan, toast all seeds over low heat and add to stock. Add all remaining ingredients. Bring to a boil and simmer for a half hour. When finished, strain by first pressing the shells through a china cap and then through a fine chinois.
For the Lobster:
Reheat Lobster in claws in over low heat. Season Lobster tails, sear flesh side down over high heat in clarified butter. Cook until shell begins to turn red. Shut off heat and flip shells over for about 1 minute. Transfer and let rest.
Serve with a bowl of steamed rice, preferably jasmine garnished with scallions.