Lobster Gelees with Fresh Tarragon Oil
Lobster Gelees with Fresh Tarragon Oil is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 6 quarts water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water.
Transfer with tongs to a shallow baking pan to cool.
Return water to a boil and cook remaining 2 lobsters in same manner.
When lobsters are cool enough to handle, remove meat from tail and claws and set aside.
Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells.
Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 2 quarts water and bring to a boil.
Reduce heat and simmer, uncovered, until liquid is reduced to about 6 cups, about 1 1/2 hours.
While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.
Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids.
Transfer 2 3/4 cups stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 1/4 cup stock in a 1-quart saucepan, then let stand 1 minute to soften.
Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 2 1/2 cups stock.
Put molds in a baking pan.
Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes.
Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds.
Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.
To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen.
Run a thin knife around edge of mold and invert gelée out onto a plate.
Repeat with remaining molds.
Drizzle plates with fresh tarragon oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.