Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter unsalted

  2. 6 ears fresh corn, shucked, kernels removed from cob, juices and husk reserved for garnish

  3. 2 large Spanish onion , cut into brunoise

  4. 4 ribs celery, cut into brunoise

  5. 4 carrots, peeled and cut into brunoise

  6. 4 cups chicken stock

  7. 2 cups heavy cream

  8. 3 sprigs fresh thyme

  9. 3 (1 1/2 pound) lobsters , split in half and viscera removed

  10. Kosher salt and freshly ground black pepper

  11. 1 quart white lobster stock, for blanching

  12. 1 1/2 pounds haricots verts, washed and trimmed

  13. 1/4 cup heavy cream

  14. Truffle oil

  15. 1/4 cup chopped parsley, plus more for garnish

  16. Fresh truffles, for garnish

Instructions Jump to Ingredients ↑

  1. In a deep, heavy bottomed stock pot, melt the butter and saute corn, onions , celery , and carrots . Add chicken stock and reduce by 1/2. Add cream and reduce by 1/2. Add thyme sprigs. Set aside.

  2. Season the lobsters with salt and pepper. Grill until the flesh becomes milky white. Heat lobster stock and blanch lobster claws for five minutes. Set aside. When cool, pick knuckle and claw meat.

  3. Blanch haricot vert in lobster stock. Remove from stock and place in saute pan. Add cream, truffle oil, and chopped parsley . Hold warm and reserve lobster stock.

  4. Place creamed corn back on the stove until it simmers. Check seasoning.

  5. In a saute pan place the picked meat and grill tails. Warm them with the lobster stock.

  6. Spoon the creamed corn into bowls. Arrange haricots verts around the edge of the bowl. Each bowl receives 2 knuckles, 2 claws, and 1 tail. Shave fresh truffles to garnish each bowl and finish with chopped parsley.


Send feedback