Lobster Consomme with Coriander Leaves

Name: Lobster Consomme with Coriander Leaves (Consommé de homard aux feuilles de coriandre)
Cuisine: French
Ingredients: 2 live female lobsters, about 350 g (12 oz) each; 3 litres (5¼ pt) court bouillon; 1.5 kg (3¼ lb) lobster shells, chopped, with claws and body meat; 100 g (4 oz) carrots cut in small cubes; 50 g (2 oz) onions cut in small cubes; 1 clove; 5 litres (8¾ pt) fish stock; salt; 500 g (1 lb, 2 oz) white fish fillet, skinned, boned and minced; 100 g (4 oz) tomatoes cut in small cubes; 100 g (4 oz) leeks cut in small cubes; 6 coriander stalks; 3 tarragon stalks; 2 egg whites, whisked until frothy; 200 g (7 oz) ice cubes; 20 small lobster medallions (cut from tails of above); 150 g (5 oz) each of celery and carrot, thinly sliced and cut into lobster shapes, then blanched in lightly salted water for 15 seconds; 150 g (5 oz) each of celery and carrot, thinly sliced and cut into lobster shapes, then blanched in lightly salted water for 15 seconds; 30-40 enoki mushrooms; 20-30 fresh coriander leaves; 40 g (1½ oz) lobster eggs, blanched in a minimum of water with 15 ml (1 tbsp) vinegar added; 40 g (1½ oz) lobster eggs, blanched in a minimum of water with 15 ml (1 tbsp) vinegar added; 40 g (1½ oz) lobster eggs, blanched in a minimum of water with 15 ml (1 tbsp) vinegar added

Consommé de homard aux feuilles de coriandre

Preparation info

10
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This is a very unusual consommé but well worth the effort - it is a wonderful combination in both flavour and colour. Female lobsters are used, because they are much more flavourful and because the coral and eggs are used in the garnish.

Ingredients

2 live female lobsters, about 350 g (12 oz) each
3 litres

Europe
France
Switzerland
Soup
Fish course
Pescatarian
Gluten-free

Method

Splash the live lobsters with cold water, then plunge into the boiling court bouillon for 2 minutes. Remove from heat and leave to cool in court bouillon, the pan sitting in a large bowl of ice to speed up the process.
Shell the lobsters and retain meat for garnish. Put shells on a tray in a moderate oven (180°C/350°F/Gas 4) for about 20 minutes until dry. This h