Butter Braised Main Lobster with Sweet Corn Custard, Chanterelles and Tomato Confit
Chef Alessandro Stratta of Alex – Las Vegas, NV
Adapted by StarChefs.com
December 2007

Yield: 8 servings

    Butter Braised Main Lobster with Sweet Corn Custard, Chanterelles and Tomato Confit on StarChefs.com Lobster Stock (Makes 2 Quarts):
  • 4 Tablespoons olive oil
  • 4 pounds lobster heads
  • 4 Tablespoons butter
  • 2 heads garlic
  • 1 cup sliced onions
  • 1 cup sliced fennel½ cup carrots
  • 1 branch celery
  • ½ cup brandy
  • 2 cups dry white vermouth
  • 1 Tablespoon thyme
  • 1 bay leaf
  • 2 cups tomato scraps
  • 3 quarts chicken stock

    Corn Custard (Makes 50 portions):
  • 1000 grams fresh corn juice
  • 1000 grams heavy cream4 Tablespoons butter
  • Salt and pepper
  • 12 eggs

    Lobster Coral:
  • 1 pound lobster coral

    Confit Tomatoes
  • 1/3 cup extra virgin olive oil
  • 4 medium ripe tomatoes, peeled, seeded and cut in quarters length-wise
  • 4 cloves garlic
  • White pepper
  • Salt
  • 2 Tablespoons thyme

    Roasted Corn:
  • 1 Tablespoon olive oil
  • 1 cup white corn kernels
  • 2 Tablespoons butter
  • 1 Tablespoon tarragon
  • Salt and pepper

    Shallot Rings:1 cup sugar
  • 1 cup water
  • 4 shallots

  • 1 gallon water
  • ¾ cup sea salt
  • 4 lobster tails

    Lobster Butter Sauce (Makes 2 cups):
  • 1 pound sweet butter
  • 2 Tablespoons shallots, diced
  • ½ cup dry white vermouth
  • 2 cups lobster stock
  • 1 Tablespoon heavy cream
  • 2 branches thyme
  • Salt and pepper

    To Assemble and Serve:
  • 1 Tablespoon olive oil
  • 1 cup chanterellesMicro tarragon sprigs

For the Lobster Stock:
Chop lobster heads roughly into 8 pieces and drain thoroughly. In a heavy sauce rondo, heat olive oil until smoking. Add lobster carcasses cut side down and brown for 3 minutes without stirring. Add butter and continue roasting for an additional 5 minutes. Add the garlic, onions, fennel, carrots, and celery to the pan, coloring the vegetables lightly. Deglaze the pan with the brandy, reduce, and add the vermouth, herbs and tomatoes. When liquid has completely reduced, add the stock and bring to a boil, skimming off any foam. Lower heat and simmer for 1 hour. Remove pan from heat and let rest 10 minutes. Strain through a fine sieve and discard the solids. Return stock to the pan and reduce to 2 quarts. Strain again. Chill and reserve.

For the Corn Custard:
In a pot over low heat, heat the corn juice until thick. Combine corn juice with heavy cream and simmer while stirring constantly. When mixture is thick, add butter and season. Incorporate eggs into the corn mixture and strain into a bowl. Pour mixture into greased 2-ounce aluminum portion cups, filling up to the ridge. Place the cups in a water bath, and hold in place with a rack placed on top. Wrap twice with plastic and bake at 300˚F in a dry oven. After 20 minutes, rotate cups and cook an additional 10 minutes. Rotate cups again and cook 10 minutes more. Remove from oven and keep a close watch until custards set. Reserve cups in a warm water bath until serving.

For the Lobster Coral:
Bring a pot of water to a simmer. Place the lobster coral in the center of a piece of plastic wrap and roll into a 1-inch diameter log. Poach gently in simmering water for 25 minutes. Remove from water, cool in an ice bath and freeze. Once frozen, grate with a microplane and dry on a silpat-lined sheetpan for 4 hours until crumbly and dry. Grind in a spice mill to a fine dust and reserve frozen for up to two weeks.

For the Confit Tomatoes:
Pre-heat a convection oven to 225˚F with fan at high setting. Line a flat sheet pan with a silpat and brush lightly with oil. Arrange the tomato quarters cut side down on the pan. Slice the garlic cloves thinly and place one slice on each tomato quarter. Season lightly, add thyme, and pour the remaining oil, making sure that each piece is well-oiled. Bake for 1½ -2 hours until cooked, turning the pan every half hour. Remove and discard garlic and thyme. Reserve the tomatoes on a paper-lined warming tray.

For the Roasted Corn:
In a pan, heat olive oil and cook kernels until warmed through. Add butter and season with salt and pepper. Add chopped tarragon and reserve chilled until needed.

For the Shallot Rings:
Combine sugar and water and simmer until dissolved. Remove from heat and reserve. Slice the shallots into 1/8-inch-thick rings, soak rings for 2 minutes in the syrup then drain well. Preheat a convection oven to 225˚F. Line a flat sheet pan with silpat and arrange rings on top. Cover pan with another silpat and bake for 10 minutes. Turn the pan and bake for an additional 10 minutes. Remove top silpat and finish coloring for 3-5 minutes. Remove from oven and reserve at room temperature.

For the Lobster:
In a pot, bring water to a boil and add sea salt. Place lobster tails in a deep container and pour boiling water on top. Let cook for 3 minutes then remove lobster tails from the water and let cool at room temperature. Remove tails from shells and clean, discarding the intestine. Place on a warming tray and reserve.

For the Lobster Butter Sauce:
Heat a small amount of butter over medium heat and cook shallots for 10 minutes. Add vermouth and reduce by 1/3. Add lobster stock and reduce by 2/3 and add cream. Add the remaining butter and thyme branches. Season and reserve on a warming tray.

To Assemble and Serve:
In a pan, sauté chanterelles in olive oil. Place on warming tray and reserve. Pour a spoonful of butter sauce over the lobster, cover with a damp cloth, and heat slowly in a warm oven. Gently unmold the custards into the center of a warm bowl. Remove lobster from oven and place beside the custard along with chanterelles and roasted corn. Spoon butter sauce around the plate. Place confit tomato and shallot rings on top of the custard, sprinkle plate with coral, and garnish with a sprig of tarragon.

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