List of Ingredients
- 4 of lobsters
- 14 OZ. of oranges
- 14 OZ. of tangerines
- sugar
- fennel fronds
- 1 OZ. of sliced flat pancetta
- 1 of shallot
- 1 of clove garlic
- Vegetable broth
- Tomato paste
- Cognac
- Extravirgin olive oil
- Salt
Method
Wash the citrus fruits and slice them with the peel still on; place them in a saucepan, cover with water, and cook for 10 minutes; drain the water, add the sugar, stir to combine and cook for another 45 minutes, then blend in a blender. Immerse the lobsters one by one in boiling water; cook for 3 minutes, then transfer to an ice bath. Separate the heads from the tails; use scissors to cut away the shell from the sides of the tails, then remove the flesh; remove the legs and claws, crack open the shell and remove the flesh, discarding the inner cartilage.
For the bisque, trim and chop the shallot; sauté it in a pan with a drizzle of oil, a pinch of salt, and the fennel fronds for 2 minutes. Next, add the crushed heads and the other scraps from the lobster, 1 tablespoon of tomato paste, a small glass of Cognac, and 3 cups of stock; cook for 20 minutes, then strain the resulting sauce and reduce for 4-5 minutes. Roll up the lobster tails in a slice of pancetta and secure with kitchen twine.
Brown the lobster tournedos and the claw meat in a pan with a drizzle of oil for 2 minutes. Ladle some bisque into dishes, place the tournedos on top, then dress with the citrus sauce and garnish with dill and a drizzle of oil to taste.