Brainstorming a lobster recipe

[Jeekinz]

OK. I've been a little stumped on this idea..er recreation that I saw on TV once. I thought I had the basic idea of the dish from memory, but for the life of me can't remember where I saw it. And I can only remember slightly what it consists of. Here goes:

Lobster Tart, if you will.

Using a ring mold to plate.

Lobster meat with some sort of cream sauce (I'm thinking a hollandaise that incorporates fish stock); on top of that lightly sauteed asparagus, peeled; then this is where I'm stumped - for the next layer I was thinking a mini potato pancake made from fingerling slices (ring mold in a pan, layer in the potato discs and cook until somewhat like a pancake); on top of the potato would be a fried egg; then finished with either shaved truffle or some micro green. The main sauce would be the hollandaise pooled on the plate first, with some kind of bold flavored accent sauce that would garnish the plate.

I'm stuck on other variations. Any ideas?

[Bilby]

Seafood Secrets - Recipes

This is a recipe for a lobster tart but in no way like the one you described!

Sure it wasn't a poached egg instead of fried?

[Bilby]

349 manually selected sites about Shellfish recipes

This link is a database of links. Each time you see "lobster recipes", it will load a new page on another site. One of the first two generic links, has heaps!! (Nothing like the one you described either but still heaps!!)

I will keep looking thru my collection of links for something akin to your recipe.

[Bilby]

Lobster Lasagna

(Getting closer with that one!)

[Jeekinz]

Thanks Bilby. I might try to make it today.

[Jeekinz]

Well, I took the plunge. Here's were I'm at so far:

Lobster cooked, sliced fingerlings blanched, asparagus blanched and resting in an ice bath, the sauce is simmering.

Bye little buddy



Carrot, celery, shallot, asparagus ends, fresh herbs and pepper corns, white wine, and the liquid will be the water that the lobster cooked in.



Lobster is done and cut up. I left the tail and claws whole for now. I used mostly the rest of the carcass and tried to retain any CLEAR juices from it. The "guts" were removed and discarded because I do not want a green tint to my sauce.



Next is the potato....

[Jeekinz]

Turned out 'OK'. Anyone know how I could make the potato slices stick together? I thought the pan basting in butter would do it, but it didn't work too well. Still cooked god, but I had to fix the cake.

[Jeekinz]

Yeah, I know about the metal and non stick pan thing. lol

[Jeekinz]

Here's the stock so far. I keep ladleing the cooking liquid in when it reduces by half. Kind of like risotto. The scent in my kitchen is unbelievable. Even if the finished dish is a failure, the sauce will be great.

[Jeekinz]

The stock is done. I'm testing sauces now. The first one will be the stock, brandy, lemon juice and finished with butter.