INGREDIENTS
4 sprigs parsley (fresh)
4 sprigs thyme (fresh)
5 leaves sage (fresh)
4 leaves bay leaf (dried)
7 each black peppercorns
4 each 1-1/2 lb. live Maine lobster
2 ears corn
4 each garlic cloves (crushed)
3 cups cognac
2 quarts heavy cream
8 small shallots (whole & peeled)
1/3 cup butternut squash (small dice)
1/3 cup pumpkin (small dice)
1/3 cup acorn squash (small dice)
1/3 cup red bliss potato (small dice)
1/3 cup celery (minced)
To taste salt
To taste ground white pepper
2 tablespoons parsley (fresh, chopped)
4 tablespoons clarified butter (unsalted)
4 sprigs thyme (fresh)
5 leaves sage (fresh)
4 leaves bay leaf (dried)
7 each black peppercorns
4 each 1-1/2 lb. live Maine lobster
2 ears corn
4 each garlic cloves (crushed)
3 cups cognac
2 quarts heavy cream
8 small shallots (whole & peeled)
1/3 cup butternut squash (small dice)
1/3 cup pumpkin (small dice)
1/3 cup acorn squash (small dice)
1/3 cup red bliss potato (small dice)
1/3 cup celery (minced)
To taste salt
To taste ground white pepper
2 tablespoons parsley (fresh, chopped)
4 tablespoons clarified butter (unsalted)
DIRECTIONS
Prepare a bouquet garnet: wrap parsley sprigs, thyme,
sage, bay leaf, and peppercorns in cheesecloth & tie with butchers string.
Set this aside. Steam the lobster for five minutes. Shock them in ice water
until cool.
Shuck the lobsters. Save the shells & bodies. Remove the
cartilage from the claws and discard. Cut the tail in half lengthwise.
Refrigerate the meat.
Remove corn kernels from cob and refrigerate. Reserve cobs
for later use.
Rinse the shells and bodies thoroughly. Place the lobster shells
& bodies into a roasting pan. Roast at 400°F until they become very
aromatic. Remove pan from oven and place on stovetop over high heat. Add garlic
and stir for one minute. Deglaze pan with cognac making sure to scrape the pan
bottom. Boil or flame cognac to remove alcohol. Reduce heat to medium. Add the
bouquet and corncobs. Stir in cream. Bring to a simmer and reduce by half.
Strain through a fine mesh strainer or cheesecloth. Reserve the liquid. Discard
the rest. Clean and prepare all vegetables to specified shapes. In a sauté pan
over high heat, sear shallot, squashes and potato. Cook until golden brown and
cooked 3/4 of the way through.
Add lobster meat, celery and corn. Toss and cook
for one minute. Reduce heat to medium. Add cognac lobster cream reduction. Bring
to a simmer. Season to taste with salt and white pepper. Remove from heat. With
a slotted spoon, remove vegetables from the pan.
Place in the center of a large
bowl (piled high). Place lobster meat on top of the vegetables. Gently pour the
liquid over the lobster and vegetables. Sprinkle with chopped parsley.
