Lobster Cappuccino: Chef Jon Mortimer
By: Shara Mortimer
Published: Thursday, February 18, 2010 - 11:15am

Ingredients




For the Bisque:

1 pound lobster or shrimp shells
1 pound fish bones (from halibut, sea bass or any white fish)
1 large onion (coarse chopped)
2 stalks celery (coarse chopped)
2 carrots (coarse chopped)
2 bay leaves
4 black peppercorns
2 cups dry sherry
2 Tbs. tomato paste
1 cup heavy whipping cream
1 Tbs. shrimp or lobster base
1/2 cup chanterelle or available mushrooms (sliced fine)
1 cup asparagus (sliced on a 1 inch bias)
Kosher or sea salt to taste

For the Cappuccino

4 inches Cooked lobster claws (shelled,  tact)
4 ounces bisque
1/2 cup milk foam
Grating of fresh nutmeg

Preparation

1 Bisque: 2 Method: Preheat oven to 400 degrees. 3 Roast the shrimp shells, celery, onion and carrot in a pan for 45 minutes then place them in a 4 qt. stockpot. 4 Add the fish bones, onion, bay leaf and black peppercorns and cover with cold water. 5 Bring to a boil and reduce to a simmer. 6 Skim any impurities off the top as they occur. 7 After the stock has cooked for two hours remove it from the stove and strain it through a fine sauce strainer. 8 Return the stock to the pot and add the sherry and the tomato paste and allow to simmer for another twenty minutes. 9 Whisk in the lobster or shrimp base and then the whipping cream and allow to simmer for an additional five minutes then set aside till ready to serve. 10 Just prior to service add the prawns, mushrooms and asparagus and allow to poach for 3 to 4 minutes or until the prawns are just barely poached through. Adjust the flavor with kosher salt if necessary. 11 Cappuccino: 12 Method: In four, warm demi-tasse cups place the lobster claw, ladle the bisque over it and top with a dollop of the milk foam. 13 Grate whole nutmeg over the milk foam.

About


Food is a large part of most people's lives & I am no different. Last weekend my husband, Jon, cooked dinner for his mother, Carol's 70th birthday celebration for she and her friends. While planning the menu he asked her what she would like. Her only request was his Lobster Cappuccino. In honor of Carol & her latest milestone I am posting the recipe. Enjoy.