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Lobster with Almond Foam
Makes 4 Servings
Ingredients
* FOR THE ALMOND FOAM:
*500 grams (about 16 ounces) skimmed milk
*300 grams (about 3/4 pound) blanched almonds, ground
*1 liter heavy cream
*1 shallot, sliced
*1 carrot, diced
*1 celery rib, diced
*1 lobster body
*Zest of 1/2 orange
*300 grams (about 3/4 pound) toasted almonds, slivered
* FOR THE LEEK FONDUE:
*3 tablespoons butter
*2 leeks, white part only, cleaned and cut into 1-inch rounds
*1 sprig fresh thyme
* FOR THE LOBSTER:
*4 (1 1/4 pound) lobsters
Instructions
1To prepare the Almond Foam, combine the skimmed milk and ground almonds. Allow to marinate for two days.
2In a heavy saucepan, add cream, shallot, carrot, celery and lobster body. Cook at a simmer for 45 minutes. Remove from heat and add the zest and nuts. Leave to cool for 1 hour.
3To prepare the leek fondue, melt butter in a saute pan. Add leeks and thyme, cover and cook over low heat for 1 hour and 15 minutes. Tip into a strainer to cool.
4To prepare the lobster, plunge into boiling salted water and cook for 3 minutes or until desired doneness. Submerge immediately into ice water.
5Combine the marinated almond milk with the cream mixture. Bring to a boil. Remove from heat and, using a light hand blender, foam the mixture. Plate ingredients.
Source
Chef Jonathan Gushue, Truffles, Four Seasons Toronto, Ontario, Canada