Cooking time: 1 hour for lobster bisque
(1) Fresh verbena
If it is difficult to find fresh verbena, substitute Thai basil to add a note of freshness to the filling.
Adds a briny, salt flavor from the seashore. If you can't obtain it, substitute wakame or other seaweed.
(3) Confit shallots
Here we cooked them slowly to a confit in marsala to add a touch of bitterness.
(4) Fairmont Queen Elizabeth Signature Chocolate
1958: this is the name of this signature chocolate, a nod to the year the hotel opened. It's a complex blend of dark 67% chocolate and milk 37% chocolate with a touch of fleur de sel. If you're near the hotel's Artisans market, stock up - otherwise use a fairly bitter dark chocolate. It's used here as a spice.
Cooking the lobster
- Separate the claws, heads and tails.
- Bring a large pot of salted water to a boil with the bouquet garni.
- Poach the claws for 3 minutes and the tails for 1 minute 15 seconds.
- Refresh in ice water immediately to stop the cooking.
- Carefully shell the lobster, reserving the carcasses and heads for the bisque.
- Heat the oil. Sauté the lobster carcasses, crushing them to release all the juices.
- Add the finely diced (brunoise) vegetables; flambé with the brandy or cognac. Add the tomato paste.
- Add equal parts milk and cream. Add the bouquet garni. Bring to a simmer, reduce the heat and cook over low heat for 1 hour.
- Strain. Reduce and correct the seasoning.
- Peel and thinly slice the mango on a mandolin.
- Cut out with a cutter for uniform presentation. Reserve the trimmings for the filling.
- Lay the mango slices flat on a baking sheet or parchment; sprinkle with a little icing sugar to make them more pliable.
- Coarsely chop the less desirable parts of the lobster.
- Add the chopped mango trimmings, chopped verbena, confit shallots, vinegar, chili and samphire. Season with salt and pepper.
- Assemble the ravioli: place a little filling on each mango slice and roll up. Place 3 per serving in a soup bowl for a first course. The individual presentation (see photos) was designed for a dinner during the Gaspé Peninsula Lobster Workshop at the Fairmont Queen Elizabeth Hotel.
- Correct the seasoning of the hot bisque and incorporate the chocolate; emulsify and ladle into the bowls. Serve immediately.
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