This soup is inspired by a dish made by "Spike" on "The Next Iron Chef - 2012". I think he had 30 minutes to make a lobster dish... but believe me you have to be a pro to do this in 30 minutes! I was hoping they would post the recipe online because when I saw it I knew I had to make it. I did not have that luck and even worse I could not even find a video of the challenge online. I had to resort to my memory of what he had done and then finding similar recipes on which to base mine.
So here is my Lobster Consomme with piped Lobster Mousse Noodles.
Step 1: Ingredients
2 - 1 1/4-pound fresh lobsters (Tail & Claw meat removed)
1 large carrot, chopped
1 onion, chopped
1 tomato, chopped
1 celery stalk, chopped
2 bay leaves
10 black peppercorns
Water to cover
Meat from one lobster tail (sliced)
1 chopped green onion
Fresh meat from two Lobsters
3 whole eggs
Salt and pepper
Step 2: Prepare the Lobster
To make the consomme we need the lobster shells and chopped and cleaned. I had asked my butcher to kill the lobsters for me as I was not going to be just boiling them whole. Once home I started by cutting off the tail and then slicing the body in half front to back. I then separated the claws and removed the "guts". I am not a lobster expert so I am sure I removed more than what I needed to but I always get confused as to what green bits are good and what is bad.
Once chopped I removed the tail meat and then the claw meat by cracking the shell with the back of a cleaver and then scooping out the raw meat.
The meat from one tail will be used sliced directly in the soup and the rest of the meat will be blended to make the noodles.