This is a dish I created for the opening of Stars. At first I wanted to use puree of salt cod, but I decided on lobster as safer.
Cut off the tops of the brioches and hollow out the interiors.
Slice the lobster tail into ¼-inch thick medallions. Cut the claws in half.
Poach the garlic cloves in
Bring the remaining fish stock to a boil and reduce by half over high heat. Stir in the parsley and chervil. Cook for 30 seconds, then process the liquid in a blender on medium speed for 1 to 2 minutes to coarsely puree the greens. Bring the puree to a boil in a saucepan, and whisk in half the butter. Season and hold in a warm place.
Heat the oven to 350°F.
Bring the lobster essence and wine to a boil. Cook until reduced to the consistency of a puree. Whisk in the remaining butter. Season and hold in a warm place.
Heat the brioches in the
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