List of Ingredients
- 4 WHOLE of lobsters
- 2 LBS. of red bell peppers
- 14 OZ. of chicory
- 14 OZ. of vine tomatoes
- 7 OZ. of cooked cannellini beans
- 1 WHOLE of shallot
- fresh chili pepper
- garlic
- vegetable broth
- clarified butter
- white wine vinegar
- sugar
- rosemary
- extra-virgin olive oil
- salt
- pepper
Method
Boil lobsters for 4 minutes, then remove the lobster meat from the body cavity. Also remove the meat and tomalley from the lobster heads (it will be green and turn orange when cooked).
Clean and chop bell peppers and tomatoes. Place in a large saucepan. Add lobster meat and tomalley from the lobster heads along with 2 Tbsp. vinegar and 2 Tbsp. sugar. Cook covered for at least 1 hour and 10 minutes. Then sieve through a chinois directly into a saucepan; reduce over low heat almost to a syrup-like consistency (around 25 minutes: this is your bell pepper sauce.)
Clean chicory and boil for 10 minutes. Drain, coarsely chop and sauté in a pan with 1-2 Tbsp. oil, 1/2 garlic clove and 1/2 chili pepper.
Finely chop the shallot and sauté with 2 Tbsp. oil for a few minutes, then add cannellini beans, salt, pepper and a sprig of rosemary. Add enough broth to just cover the beans. Cover with a lid and cook over medium heat for 10 minutes. Remove the rosemary and purée into a cream.
Brown lobster meat in clarified butter for a few minutes. Divide cannellini cream between 4 dishes and place a spoonful of chicory in the middle. Add lobster meat and top with bell pepper sauce. Serve immediately.