- Yield: two servings
Lobster Martini
Recipe courtesy of Rick Chiavari, Executive Chef, Frenchman’s Reserve (Palm Beach Gardens, Fla.)
Ingredients
- lecithin - .5 Tbsp.
- lobster stock - 4 ozs.
- Maine lobster - 1 ea., whole
- mayo - 4 ozs.
- gin - .5 ozs.
- vermouth - .5 oz.
- ketchup - 1 oz.
- carrot - 2 ea., small, small diced
- onion - 2 ea., small, small diced
- celery - 2 sticks, small diced
- white wine - 1.5 cups
- bay leaves - 3 ea.
- pickling spice - 1 oz.
- water - 5 quarts
- olive oil - 3 Tbsps.
- cognac - 4 ozs.
- tomato purée - .5 cup
- Italian parsley - .5 bunch
Instructions
Procedure for the Lobster:
- Bring water to a boil with one carrot, one onion, one celery, 1 cup of white wine, and bay leaves pickling.
- Once water is boiling, insert lobster in the water for 12.5 minutes.
- After time, take it out and chill in refrigerator.
- After lobster is chilled, remove the shells, keeping the head. Do no discard shells
Procedure for the Lobster Stock:
- In another pot, add oil, getting pot hot.
- Once smoke starts rising from pot, add remaining carrot, onion and celery, along with lobster heads and shells, for five minutes.
- Add .5 cup of white wine.
- Reduce liquid by half.
- Add cognac.
- Add two quarts of water, tomato purée and parsley.
- Reduce liquid by half. Strain.
Procedure for the Martini Dressing:
- Mix mayo, vermouth, gin and ketchup.
To Assemble:
- Take chilled lobster tail and claws.
- Slice lobster tail in .5-inch pieces.
- Place lobster in martini glass.
- Top with martini dressing.
- Add 1 Tbsp. of lecithin to warm lobster stock and blend with hand blender.
- Once lecithin and stock mixture starts to froth, stop blending. With spoon, scoop froth of mixture on top of martini.
