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Brioches with Marrow, Lobster, Poached Garlic, and Chervil
- Serves
4
- Difficulty
Easy
Published 1986
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.
Ingredients
4 1 1½ -pound
Method
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
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