Instructables

Lobster Consomme with Lobster Mousse Noodles

Contest Winner
Picture of Lobster Consomme with Lobster Mousse Noodles
DSC_5709.jpg
DSC_5827.jpg
DSC_5851.jpg
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.
 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients

Picture of Ingredients
DSC_5739.jpg
Lobster Consomme:
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

Mousseline Noodles:
Fresh meat from two Lobsters
3 whole eggs
Salt and pepper

Step 2: Prepare the Lobster

Picture of Prepare the Lobster
DSC_5719.jpg
DSC_5721.jpg
DSC_5724.jpg
DSC_5735.jpg
DSC_5739.jpg
DSC_5741.jpg
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.
WUVIE1 year ago
Oh, wow! The amount of work you put into this consomme is jaw-dropping! Two thumbs up for an extensive Instructable with plenty of helpful detail!
vanweb (author)  WUVIE1 year ago
Thank you! the thing I love most about food instructables is that you get to eat them afterwards! It is amazing how much lobster flavor is present in both the broth and the noodles of this dish.
WriterChick2 years ago
Decadent and wonderful to contemplate (am allergic to shellfish [pause here to insert sob]). I'll be trying this strategy with other fish, veggies, and even some meats to see if it can be made to work.
vanweb (author)  WriterChick2 years ago
You should try with Salmon, I know lots of people make salmon mousse... never thought about it but I guess chicken may also work .. I think othe rmeats may not grind as fine which may weaken the noodle structure... Could try to see how beets would turn out as noodles?

Let me know how it works out for you!
I think, though, that grinding meats with a baby-food grinder might yield a fine-enough grind. Hadn't thought about beets; will try salmon. Will let you know.
That is just crazy! I've never seen lobster made into a noodle!