Lobster Jus under a Light Cloud of Bittersweet Chocolate

Name: Lobster Jus under a Light Cloud of Bittersweet Chocolate
Prep time: 40 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: Serves 6–8
Ingredients: 3 live lobsters, each weighing about 14 oz. (400 g); 6 ⅓ pints (3 liters) water; 5 star anise; 1 level teaspoon black peppercorns; 1 level teaspoon piment d’Espelette; 1 fennel bulb; 1 leek, white part only; 1 leek, white part only; 3 carrots; 1 head of garlic; 1 onion; 1 celery stick; 1 sprig thyme; 7 tablespoons (3 ½ oz./100 g) unsalted butter, well chilled and diced; 3 ½ oz. (100 g) tomato paste (concentrate); 2 tomatoes; Salt to taste; 3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa; 3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa; 1 ¼ cups (300 ml) whipping cream; Ground piment d’Espelette

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
1 hr 10

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Lobster cooking liquid

3 live lobsters, each weighing about 14 oz. (400 g)
6 ⅓

Fish course
Pescatarian
Gluten-free
Microwave

Method

Prepare the lobsters. Place the lobsters in the freezer for about 20 minutes.

During this time, bring the water to the boil with the spices. Drop the sleeping lobsters into the boiling water and cook for 10 minutes. Remove them and leave to cool for about 15 minutes, then extract the flesh. Keep the carcasses for the reduction.

Prepare the lobster reduction. Wash, peel, and cut