Lobster is always special in Kennebunkport and I wanted to create a new dish for us to serve our very popular ingredient. The smoking gun is a wonderful tool that gives us an opportunity to have a dramatic entrance for this dish as we release the smoke at the table to set off the sense of smell in the art of dining for our guests.
Ingredients
Lobster Sauce
- 120 ml Cognac
- 240 ml Quady Essensia wine
- 240 ml lobster reduction
- 120 ml heavy cream
- 225 g butter, unsalted
- 1 tsp lobster coral
- Salt and cayenne pepper
- 1 tsp paprika
- ½ lemon, for juice
Parsnip Puree
- 4 parsnips
- 720 ml heavy cream
Lobster
- 700 g lobster steamed and broken out of the shell
- 110 g unsalted butter
How to Make It
-
Lobster Sauce
- In a thick bottom pan reduce the Cognac, Essensia and lobster reduction by half, add the cream and reduce by half.
- Whisk in the cold, diced unsalted butter and reserved lobster coral. Season to taste with salt, Cayenne pepper, paprika and a few drops of lemon juice. Strain and keep warm. Parsnip Puree
- Peel the parsnips and dice into small pieces.
- Cover with cream and simmer for 30 minutes. Strain and reserve the liquid.
- Place the parsnips in a blender, blend and slowly add the reserved liquid to make a fluid purée.
- Season with salt and pepper. Lobster
- Whisk 110 g of butter into 60 ml of boiling water to form a beurre fondue and gently poach the lobster in it until warm.
