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Main Lobster Inverness Style




Source of Recipe


Chef Eric Scuiller, Executive Chef. Inverness Hotel & Golf Club


List of Ingredients




"Lobster Sauce"

Ingredients:

* Bodies and Lobster legs from the 4 Maine Lobster
* Olive Oil- 4 oz
* Carrots- 1 each, cube 1/4 inch
* White Onion- 1/2, cube 1/4 inch
* Celery- 3 stalks, cube 1/4 inch
* Cognac- 2 shots
* Tomato Paste- 2 TB spoon
* White Wine- 2 cups
* Diced Tomatoes- 4 each
* Bouquet- 1 each

"Salmon Vodka Mousse"

Ingredients:

* Ground Fresh Salmon- 8 oz.
* Egg White- 1 each
* Heavy Cream - 1/2 cup
* Vodka- 1 oz.
* Smoke Salmon (Julienne)- 4 oz.
* Chopped Dill- 1 tsp.

"Finition"

Ingredients:

* Live Lobster- 4 each (2 1/2 lbs)
* Dry Italian Fettuccine- 1 lb
* Lobster Sauce- 16 oz
* Jumbo Morells- 12 each



Recipe



The next step will be mandatory for the success of your final stage in your Maine Lobster Inverness Style.

Cook the lobster in salty, boiling water for 8 minutes. Let them rest for 10 more minutes at room temperature. Then cover them with ice.

Peel the carrot, onions and celery and dice them into ¼ inch cubes.

Soak the dry morells in warm water.

Bake the Lobster, saving the shells and legs on one side, and the meat including the claw meat on the other. Wrap in clear film wrap to avoid dryness. Save also the head and the tail of the lobster to go on the presentation plate.

"Lobster Sauce"

Heat the 4 oz. of olive oil in a large sauté pan.

Sauté the lobster shell and leg with the diced vegetables, and add the tomato paste. Should take around 4 minutes.

Flambé cognac (pour cognac and let it burn, that will burn the alcohol and save the spirit), deglaze with white wine. Reduce 3 minutes, (it is important that you let the alcohol go away, but save the nice flavor of the white wine).

After that, add the diced tomatoes and cover to the level of the shell with water. Simmer gently with bouquet for 30 minutes while skimming the top for impurities. When the process is completed, season with salt and pepper, and a touch of cayenne pepper (can be substituted with Tabasco or Cholula sauce).

Strain sauce, while pressing through a colander, the sauce consistency should be lightly syrupy, if it is not you might need to add a touch of cornstarch.
Save the sauce on the side.

"Salmon Mousse"

Puree the salmon in a robot coupe (not a blender) with a touch of salt and pepper.
Add one white of egg for 15 seconds to get to a gelatin stage; slowly add ½ cup of heavy cream and 1 oz. of vodka. Remove the mix from the bowl and gently add the julienne smoked salmon, dill, salt and pepper.

With a pastry bag filled with the mousse, fill the morells with the mousse.

Serving Time

Roast the morells lightly coated with oil, at 350 degrees for 5 minutes. Cut them lengthwise.

Cook the fettuccine pasta as you would cook any pasta, toss them when they are cooked and lightly drained (rinse lightly for a few seconds under hot water to let the excessive water go). Toss them in a bowl with ½ of "Lobster Sauce."

On an oval plate, put the head of the lobster at the top of the plate and the tail at the bottom, and put the fettuccine nicely in the middle between the head and the tail. Put the claw meat near the head and the four half morells on each side of the body. Put the lobster tail on top of the fettuccine. Drizzle the rest of the lobster sauce and serve immediately. - Bon Appetite!




Serves 4.