Lobster Gelees with Fresh Tarragon Oil

Ingredients for Lobster Gelees with Fresh Tarragon Oil

• 7.6L water

• 4 (1 1/4-lb) live lobsters

• 240ml dry white wine

• 3 carrots, chopped

• 2 celery ribs, chopped

• 1 fennel bulb (sometimes labeled "anise") with fronds, stalks, and bulb chopped and fronds reserved for fresh tarragon oil

• 1 medium onion, finely chopped

• 3 large garlic cloves, minced

• 3 (6-inch) plus 8 (1-inch) sprigs fresh tarragon

• 1 teaspoon salt

• 1/4 teaspoons fennel seeds, slightly crushed

• 1/4 teaspoons dried hot red-pepper flakes

• 2 1/2 teaspoons unflavored gelatin (from two 5g envelopes)

• 1 1/2 teaspoons tarragon white-wine vinegar

• 80ml fresh tarragon oil

• Accompaniment: lobster claw toasts

• a 10- to 12-qt pot

• heavy-duty (sometimes labeled "fine") cheesecloth

• 8 (5- to 170g ) baba au rhum molds or ramekins

How to make Lobster Gelees with Fresh Tarragon Oil

Bring 5.7L water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.

When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 1.9L water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 1450ml , about 1 1/2 hours.

While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.

Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 650ml stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 60ml stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 600ml stock.

Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.

To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon oil .

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.