From Executive Chef Peter Larsen, HAVEN Riverfront Restaurant & Bar
HAVEN Riverfront Restaurant & Bar
2 Main Street
(GPS - input 45 River Road)
For the Stock:
10 lb cleaned lobster bodies ( legs and lungs removed )
¼ c canola oil
2 c sliced shallots
1 c diced celery stalk
1 c diced leek
1 c diced fennel
½ head fresh garlic
½ stalk smashed chopped lemongrass
1 c tomato paste
½ c good quality brandy
1 c vermouth
2 c white port
15 sprigs fresh thyme
15 sprigs tarragon
8 fresh kaffir lime leaves
20 black peppercorn
20 coriander seeds
For the Soup:
2 c heavy cream
1 c creme fraiche
1/4 c sweet vinegar
Heat the oil in a 20 qt stainless steel stockpot over high heat.
Saute the lobster shells till evenly browned, 10-12 minutes. Add the shallots, celery, leeks, fennel, garlic and lemongrass, saute for 5-8 minutes untill tender.
Add tomato paste and cook for 5 minutes. Add brandy, vermouth and port and reduce to ½ cup.
Add thyme, tarragon, kaffir lime leaves, peppercorn, coriander seeds and cold water to cover.
Bring to a simmer over medium heat; skim off any impurities that rise to the top.
Simmer for 1 ½ hour over low heat.
Blend with a large bermixer ( handheld blender ) to break up the lobster shells and extract more flavor. Turn off heat and let sit for one hour.
Strain 2-3 times through a fine mesh strainer. Reduce to approximately 4 cups, the stock should have a pronounced lobster flavor.
While still hot, blend in blender with cream, creme fraiche, and vinegar season with kosher salt.