Lobster Consomme from Tony Bilson's Recipe Book by Tony Bilson
Prepare the lobster. Chop the lobster heads into pieces with a cleaver. Colour the lobster shells in clarified butter with the mirepoix. Add the tomatoes, garlic and herbs and cover with the fish s...
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Cooking tools:
- Cleaver
- Cutting board
- Stockpot
- Stove
- Slotted spoon
- Fine-mesh sieve
- Cheesecloth
- Mixing bowl
- Food processor
Ingredients
- 2 tbl clarified butter
- 2 lobster heads, approximately 750 g
- 3 medium-sized tomatoes, chopped
- 150 g mirepoix
- 2 sprigs thyme
- 2 cloves garlic, chopped
- 1 bay leaf
- 12 peppercorns
- 1.3 litres fish stock
- 150 ml Rhine riesling
- 200 g minced schnapper
- 2 egg whites
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