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    Poached Lobster: Ingredients: Method

    Uploaded by

    Yifeng Liu
    This document provides a recipe for Poached Lobster that yields 2 lobsters. It involves cooking the lobsters in a court bouillon for 5 minutes per 454 grams and then chilling them in an ice bath. The shell is removed from the cooked lobster and the shell is reserved.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Poached Lobster: Ingredients: Method

    Uploaded by

    Yifeng Liu
    51 views3 pages
    This document provides a recipe for Poached Lobster that yields 2 lobsters. It involves cooking the lobsters in a court bouillon for 5 minutes per 454 grams and then chilling them in an ice bath. The shell is removed from the cooked lobster and the shell is reserved.

    Original Description:

    Original Title

    Week 1.pdf

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    This document provides a recipe for Poached Lobster that yields 2 lobsters. It involves cooking the lobsters in a court bouillon for 5 minutes per 454 grams and then chilling them in an ice bath. The shell is removed from the cooked lobster and the shell is reserved.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    51 views3 pages

    Poached Lobster: Ingredients: Method

    Uploaded by

    Yifeng Liu
    This document provides a recipe for Poached Lobster that yields 2 lobsters. It involves cooking the lobsters in a court bouillon for 5 minutes per 454 grams and then chilling them in an ice bath. The shell is removed from the cooked lobster and the shell is reserved.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Poached Lobster

    (Team of 4)

    Yield: 2 lobster

    INGREDIENTS: METHOD:

    Quantity Ingredient Court Bouillon:


    Lobster, live (select 1. Combine all ingredients in a deep sautoir
    2 pc size) .68 kg (1.5 and bring to a boil.
    lb)each 2. Simmer for 20 minutes.
    3. Strain through a cheesecloth lined conical
    2 litre Water, cold
    strainer as instructed.
    25 ml Vinegar, white 4. Pour court bouillon into stock pot and
    1 pc Leek, mirepoix bring to a boil
    1 ea Onion, mirepoix To Cook Lobster:
    1. Add lobster and bring back to the boil;
    1 stalk Celery, mirepoix reduce to a simmer.
    2 pcs Bay leaves 2. Cook lobster 5 minutes per 454 grams.
    2 sprig Thyme, fresh 3. Remove lobster and process in ice bath.
    Remove shell from cooked lobster.
    2 sprig Parsley stalks Reserve shell. Discard bouillon.
    White peppercorn,
    10 ea.
    whole
    4 liter Cold water

    NOTES:
    Lobster Roll with Wasabi Dressing, Kelp Frites
    (Team of 4)

    Yield: 6-8 rolls

    INGREDIENTS: METHOD:
    Lobster filling:
    Quantity Ingredient 1. Combine mayonnaise, wasabi, and soya
    sauce.
    Lobster Roll
    2. Add vegetable brunoise, apple, peas and
    6 pc Brioche bun small lobster meat
    200 ml Mayonnaise 3. Add parsley. Adjust seasoning.
    Lobster meat cooked To prepare kelp frites:
    1 pc 1. Rehydrate Kombu in warm water until
    diced
    10 ml Wasabi paste tender.
    2. With scissors cut kelp fronds into 3-5 mm
    15 ml Soya sauce slices
    100 g Carrot brunoise 3. Fry kelp in oil until golden brown.
    100 g Celery brunoise Remove from oil and drain excess oil on
    absorbent paper.
    75 g Pea green frozen 4. Season with salt
    Apple Granny Smith To assemble sandwich:
    1 pc
    peeled, cored, diced 1. Spread a small amount of mayonnaise on
    Watercress washed, both sides of roll.
    .25 bunch
    stemmed 2. Line roll with watercress. Portion lobster
    Parsley Italian filling onto each roll.
    4 sprig
    chopped 3. Garnish with tempura onions.
    Kelp Frites 4. Store as instructed
    Kombu Dashi
    1 sheet
    seaweed
    250 ml Oil canola
    tt Salt
    tt Pepper

    NOTES:
    Bay of Fundy Lobster Bisque
    (Team of 4)

    Yield: 1 litre

    INGREDIENTS: METHOD:

    Quantity Ingredient Veloute:


    1. Melt butter in a saucepan over medium
    Veloute
    heat. Add flour to melted butter and
    1 litre Fish stock warm form a roux. Cook until blonde in colour.
    70 g Flour all purpose Remove pan from heat and allow roux to
    70 g Butter unsalted cool slightly.
    2. Slowly incorporate warm stock while
    2 pcs Bay leaves vigorously stirring with wooden spoon.
    2 sprig Thyme, fresh Return to the heat.
    2 sprig Parsley stalks 3. Add a spice bag and tie for control.
    4. Simmer for 30 minutes. Ensure the sauce
    White peppercorn,
    2 g does not burn on the bottom of the
    whole
    saucepot.
    Lobster Bisque 5. Strain through a cheesecloth lined
    Shells from lobster, conical strainer and reserve warm.
    2 pc
    crushed, pulverized Lobster Bisque:
    1 pc Carrot diced small 1. Crush reserved lobster shells.
    2 stalk Celery diced small 2. Sweat off mirepoix in large sautoir with
    butter, tarragon and cardamom.
    1 ea Onion diced small
    3. Add tomato paste and cook for 5
    60 ml Tomato paste minutes.
    100 ml Whiskey Canadian 4. Remove from the heat and deglaze with
    whiskey. Return to the stove over low
    4 sprig Tarragon minced
    heat.
    2 pc Cardamom green 5. Slowly incorporate velouté; stirring
    1 litre Veloute prepared frequently to prevent scorching.
    550 ml Cream whipping 35% 6. Bring back to a simmer. Add cream and
    adjust seasoning.
    7. Garnish with whipped cream, cooked
    lobster meat and chopped tarragon.

    NOTES:

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