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
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.
Step 3: Consomme
Bring stock to a simmer (not a boil) and continue simmering for 1 hour, checking that the liquid doesn’t boil.
Scoop out the lobster shells and the vegetables with a strainer.
Run stock through cheesecloth into a heat proof bowl. Rinse the cheesecloth repeat. Do this one more time but this time lay a paper towel over the cheesecloth to trap the finer particles.
Put the consomme back in the cleaned stock pot and reduce by 1/3 over high heat.
Step 4: Piped Lobster Mousse Noodles
Puree the lobster meat in a blender.
Add the eggs, one by one until a smooth mixture forms.
Season with salt and pepper.
At this point I realised that the mixture was a bit runny and would not pipe as a solid stream so I added two table spoons of corn starch to thicken it and it was the right consistency.
At this point (of course) I could not find my piping bag, but did find my meat injector. The hole on the bottom was the perfect size for a thin noodle so I filled it up with the lobster mousse mixture and squirted a stream into a pot of boiling water.
As soon as the mixture hit the boiling water to "solidified" and the egg & lobster cooked into a soft noodle!
Step 5: The Presentation
Slice the reserved Lobster tail and place in the bottom of a bowl.
Thinly slice a green onion and place on top of the lobster.
Place the lobster noodles in the bowl.
Just before serving pour the hot consomme over the lobster. This will cook the thin lobster slices but still keep them tender by the time you eat the soup.
This is a very spectacular dish for a special occasion and the consomme can be done the day before so when your guests arrive you just have to make the noodles and put everything in the bowl. Your guest will be amazed!