Pierre Mosca

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Atlantic Blue Lobster with Spring Cabbage & Cocoa Bean Sauce

Romain Chapel, Restaurant Alain Chapel / October 2011

For 4 servings

2  1 lb. (500 g) Atlantic blue lobsters
24 Tbsps. unsalted butter
white wine
1 shallot, finely chopped

  1. Heat oven to 250°F.

  2. Bring a pot of salted water to a boil; add lobsters; cook 2 1/2 minutes; remove from water; remove claws; cook claws 3 1/2 minutes; remove from water; remove meat from claws and body; envelop meat in plastic wrap; reserve in refrigerator; reserve shells separately.

  3. Scatter shells evenly across baking sheet; bake in oven until dried out completely; remove from oven; crush with rolling pin; place in sauté pan set over medium-high heat; add a little wine and shallot; season; bring to a boil; reduce until pan is almost dry; remove from heat; whisk in butter a little at a time; let stand 30 minutes; strain through fine chinois into clean container; cover with plastic wrap; reserve in refrigerator.

• 7 Tbsps. (100 g) unsalted butter
• 4 Tbsps. extra-virgin olive oil
• 5 blue lobster heads with coral, crushed
• 4 (300 g) fennel, finely chopped
• 2 sm. (200 g) carrots, finely chopped
• 2 (200 g) onion, finely chopped
• 5 cloves new garlic
• 1 1/2 Tbsps. (20 g) dried cacao beans
• 1 1/2 Tbsps. (20 g) cacao beans, toasted
• 1 2/3 cups (40 cl) Sherry
• 1 2/3 cups (40 cl) fino Sherry
• 3 cups plus 2 Tbsps. (75 cl) chicken stock
• 3 sprigs basil
• fresh lemon juice
• salt
• black pepper, freshly ground

  1. Heat butter and 2 Tbsps. oil in a pot set over medium heat; add lobster heads and coral; cook until butter has a red tint; reserve (keep warm).

  2. Heat remaining 2 Tbsps. oil in a skillet set over medium heat; add fennel, carrots, onion, and garlic; cook, stirring frequently, until softened; add to lobster heads; add cocoa beans; cook, stirring occasionally, 2 to 3 minutes; deglaze pan with Sherries, scraping up brown bits from bottom of pan; bring to a boil; reduce liquid by 2/3; add stock; add basil; bring to a boil; cook until liquid has reduced to about 1 2/3 cups; remove from heat.

  3. Place heads in a duck or lobster press; press out all juices; strain through fine chinois into a bowl; strain remaining pan ingredients through fine chinois into same bowl, pressing on vegetables to release juices; add juice; season; adjust sauce thickness as needed; reserve (keep warm).

• 2  1/2 to 2/3 lb. (250/300 g each) spring cabbages, cut into small wedges
• 6 Tbsps. unsalted butter, cut into pieces
• 1 lemon, zested
• salt
• 1 sprig chervil
• 1 sprig dwarf basil
fleur de sel

  1. Heat oven to 350°F.

  2. Place cabbage in oven-proof pan; add a little water; place butter around; sprinkle with zest; season; cover with a lid; cook until tender; remove from oven; reserve (keep warm).

  3. Heat reserved lobster butter in a saucepan set over medium heat; add reserved lobster meat; cook until warmed through; remove from heat; reserve (keep warm).

  4. To serve, place 6 to 7 cabbage wedges in each serving bowl; sprinkle with chervil and basil; place half a lobster tail and a claw in each bowl; spoon sauce around; sprinkle lobster with fleur de sel.

What to drink: Domaine des Comtes Lafon Volnay Santenots-du-Milieu 1er Cru 2006