Brioches with Marrow, Lobster, Poached Garlic, and Chervil


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.


  • 4 brioches
  • 1 -pound lobster, cooked (method 2) in salted water, cooled, meat removed, legs saved for garnish
  • 12 cloves garlic, peeled
  • cups fish stock
  • ½ cup Italian parsley leaves
  • 1 cup fresh chervil leaves
  • ½ pound sweet butter
  • salt and freshly ground pepper
  • ½ cup lobster essence
  • 3 tablespoons dry white wine
  • 8 beef marrow medallions


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 ½ cup fish stock until soft (about 10 minutes). Add the garlic and 1 tablespoon of the poaching liquid to the lobster meat.

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 oven for 10 minutes to heat through. Remove the brioches and increase the heat to 400°F. Warm the lobster and garlic in a metal bowl or sauté pan over heat. Season and spoon the mixture into the brioches. Place the marrow on top of the lobster meat and put the tops on the brioches. Bake for 5 minutes. Place each brioche on a warm plate and pour the chervil sauce around it. Drizzle the lobster sauce over that and place the lobster legs around the brioche.