Lobster Cappuccino: Chef Jon Mortimer
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.
Total Steps
11
Ingredients
18
Tools Needed
6
Ingredients
- 1 pounds lobster or shrimp shells
- 1 pounds fish bones (from halibut, sea bass or any white fish)
- 1 count large onion (coarse chopped)
- 2 stalks celery (coarse chopped)
- 2 count carrots (coarse chopped)
- 2 count bay leaves
- 4 count black peppercorns
- 2 cups dry sherry
- 2 tablespoons tomato paste
- 1 cup heavy whipping cream
- 1 tablespoons 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
- 4 count cooked lobster claws (shelled, tact)
- 4 ounces prepared bisque
- 1/2 cup milk foam
- fresh nutmeg (grating)
Instructions
Step 1
Preheat oven to 400 degrees.
Step 2
Roast the shrimp shells, celery, onion, and carrot in a pan.
Step 3
Transfer the roasted ingredients to a 4-quart stockpot, then add the fish bones, onion, bay leaf, and black peppercorns, and cover with cold water.
Step 4
Bring the mixture to a boil, then reduce heat to a simmer.
Step 5
Skim any impurities from the top as they rise.
Step 6
After the stock has cooked, remove it from the stove and strain through a fine sauce strainer.
Step 7
Return the strained stock to the pot, add the dry sherry and tomato paste, and allow to simmer.
Step 8
Whisk in the shrimp or lobster base and heavy whipping cream, and simmer. Then set aside until ready to serve.
Step 9
Just prior to serving, add the prawns, mushrooms, and asparagus, and poach until the prawns are just barely cooked through. Adjust the flavor with Kosher or sea salt if necessary.
Step 10
In four warm demi-tasse cups, place a cooked lobster claw in each. Ladle the prepared bisque over the lobster claw and top with a dollop of milk foam.
Step 11
Grate fresh nutmeg over the milk foam.