Lobster Suquet
Recipe courtesy of Thomas Connell, Executive Chef, The Club at Admiral Cove (Jupiter, Fla.)
Ingredients
- Maine lobster - 1 ea., 1.5 lb., live
- baby marble potatoes - 5 ea.
- fennel wedges - 3 ea.
- Roma tomato - 1 ea., peeled, seeded and quartered
- suquet sauce - 120 ml.
- Ingredients for the sauce:
- onion - 2 ea.
- leeks - 1 ea. (white portion)
- garlic bulb - 1 ea.
- ripe tomato - 300 gms.
- saffron - 1 gm.
- smoked paprika - 1 Tbsp.
- fish bones - 2.5 kgms.
- white wine - 300 ml.
- shellfish/lobster heads - 700 gms.
- water - 5 liters
- white rice - 100 gms.
Instructions
Procedure for the Sauce:
- Sweat onions, leeks and garlic.
- Add tomato, saffron and paprika.
- Add fish bones and shellfish heads.
- Add wine and reduce for 10 minutes.
- Add water and rice. Cook on medium-high heat for 40 minutes.
- Blend, strain and reserve.
To Plate:
- Blanch potatoes in court bouillon for 10 minutes, chill and reserve.
- Cook lobster in court bouillon for 5 minutes, top with ice and cool in liquid.
- Break down lobster when cool and use the shells for the sauce.
- Dust lobster with flour and sauté the casuela in olive oil.
- Sauté fennel in the same pan in olive oil. Remove and reserve.
- Arrange fennel, lobster, potatoes and tomato in casuela and add suquet.
- Place in oven to finish cooking.
- Serve in the same cooking terracotta.
