- 3 live lobsters (1/4 pound each)
- 5 Tbsp. olive oil
- 2 ounces brandy
- 1 large carrot
- 1 onion
- 1 fennel
- 1 head garlic , not peeled
- 2 Tbsp. tomato paste
- 5 pounds ice
- 1/2 pound unsalted butter
- 1 whole Perigord truffle
- 1 small shallot
- 3 cups heavy cream
- Cracked black peppercorn
- Sel de mer
- 1 tsp. lobster coral powder
- 1 tsp. finely chopped fresh lemon thyme
After done, remove the lobster claws and keep chilled. With the help of a heavy duty hand blender, crush and blend the soup with the remaining components. Blend until everything is well crushed and almost smooth. With the use a chinois, or fine sleeve, strain the soup with the help of a ladle,by pressing down through the chinois, to extract all juices from lobster and the other components.
In a clean and dry heavy soup pot, pour the lobster jus and reduce it by 1/2. When reduced, add the butter (very chilled and diced into cubes), gradually with a hand blender until smooth. Return the soup pot to simmer for 5 minutes. Then set aside.
To make truffle foam: Chop the truffle and the shallot very fine, then whip the heavy cream until smooth, almost runny.
Add the truffle, shallot, peppercorn and salt to taste. If you desire more truffle flavor, you can add a drop of white truffle oil. Keep aside cool.
To make garnish: Take the coral from inside the carcass of the lobster, a very bright velvet green membrane. With a chef's knife, chop very finely and put it on a sheet pan with waxed paper and bake at 225° for about 20 minutes or until it turns red. Then, cool it in a dry environment. When cool, with a coffee grinder, bring to a chunky powder.
Add to fine-chopped lemon thyme.
Remove lobster meat from the chilled claws. Discard the shells. Keep lobster meat cool until serving.
To serve: Pour the hot lobster jus into 3/4 cappuccino cup. Add 1 tablespoon of the truffle cream and a sprinkle of garnish per cup.