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Seasonal delight

Last call for tasty Bretagne lobster
From the chef | Search restaurants | Archives

October 25th, 2006 issue

'Tis the season for special creations.

By Dušan Jakubec

For The Post

This is a dish for special occasions, as lobster from Brittany is fished only during warmer months. November is the last month to find live Bretagne lobster.

Butter mousse is a delicate and herbal accompaniment that allows the richness of the lobster to stand out. For the inexperienced cook, it may be best to try a practice soufflé or two. Soufflé can be tempermental.

Otherwise, the most difficult part of the preparation is to coordinate the timing for each step so that everything is finished at the same time and ready to serve.

Dušan Jakubec is chef at Flambee, located at Husova 5, Prague 1-Old Town.

Tel. 224 248 512.

Bretagne Lobster With Butter Mousse
Ingredients Preparation Butter mousse
4 Bretagne lobsters
20 grams (0.7 ounces) Sevruga caviar
20 grams Keta caviar
250 grams butter
80 grams shallot
40 grams garlic
1 bunch tarragon
0.5 liter (1.05 pint) white wine
100 grams crystal sugar
5 milliliters (1 teaspoon) lemon juice
4 potatoes, boiled
8 eggs
Breadcrumbs
Herbs to taste (basil, thyme,
rosemary are suggestions for
soufflé, tarragon, parsley for lobster) 		Potato soufflé
Separate egg whites. Keep yolks.
Beat egg whites until stiff.
Mash potatoes and fold into beaten egg whites.
Chop herbs and mix into batter.
Bake the soufflé in a buttered baking bowl with breadcrumbs for about 14 minutes at 190 C (374 F).

Lobster
Boil live lobster for three to five minutes, depending upon size, with herbs (to taste), shallot and garlic. Crack the cooked lobster and remove vein from the tail. Then briefly sauté lobster meat in butter with shallot, garlic and herbs. 		Mull wine with tarragon.
Beat a soft mousse from egg yolks, mulled wine and shallot. Add lemon juice, sugar, melting butter.

Decorate plate with caviar.


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