Chef Michelle Bernstein
Azul Restaurant

Lobster Cappuccino

Yield: 4 servings
4 lb lobster
2 tablespoons olive oil
½ cup onion; finely chopped
½ cup carrot; peeled, finely chopped
2 tablespoons tomato paste
½ cup celery; finely chopped
½ cup fennel; finely chopped
1 bay leaf
1-cup tomato, chopped
3 cloves garlic; finely chopped
1-cup cognac
1 cup dry white wine

2 cups milk or heavy cream
3 tablespoons Xerez Spanish sherry
2 tablespoons Spanish sherry vinegar
Salt & fresh ground pepper to taste

Foam:
1-cup whole milk
¼ cup lemongrass, chopped
Heat milk with lemongrass, bring to a boil and remove from heat. Allow to sit for one hour. Strain milk and place in an ice bath.
Pour milk into a frother. Test a few times before serving making sure you reach desired consistency. For thicker foam, use whipping cream.

Soup:
Plunge the lobsters into boiling water for 3-4 min. take them out
of the boiling water and remove the tails. Cut the carcass into
quarters, discarding the sacks. Crack the claws. Remove the meat
from the tails and set aside.

In a large pot, heat oil on medium heat. Sauté the lobster shells, carrot, onion, tomato paste and celery. When lightly browned, add fennel, lemongrass, tomato, garlic, bay leaf, and cognac. Cook for 3-4 minutes and add white wine. Add enough cold water to cover at least 3 inches over vegetables. Cook for 45 minutes. Being very careful, puree soup in batches in a blender on high. Strain pureed soup into another pot with a fine cheesecloth. Add the milk or cream and cook on med low for 15 minutes. Season with salt and pepper. Add dry sherry and sherry vinegar.

Take the tail meat and claws, chop into bite size pieces. Place on the bottom of each soup bowl. Pour the hot soup over the lobster. Top with foam.
 

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