Lobster Bisque Roll

SAVORY

May 24

Serrano Chile, Chives, Frites, and Lemon

Chef Ari Kolender of Found Oyster | Los Angeles

INGREDIENTS:

Lobster Stock:
Salt
1 cup Champagne vinegar
12 lobsters

Bisque Sauce:
1 cup canola oil
4 yellow onions
4 heads garlic, halved
16 sprigs thyme
6 tablespoons tomato paste
2 tablespoons sweet paprika
2 tablespoons cayenne
½ cups Cognac
4 quarts heavy cream
4 quarts carrot juice

Bisque Mayo:
2 kilograms Kewpie mayonnaise
200 grams lemon juice
50 grams kosher salt

To Assemble and Serve:
(Yield: 1 serving)
Butter
1 long potato roll
Serrano chiles, sliced
Chives, sliced
Salt
Lemon juice
French fries

METHOD:

For the Lobster Stock:
Add 20 quarts water to a large pot; bring to a boil. Add salt and Champagne vinegar and stir to combine. Drop in lobsters and cook 9 minutes. Transfer lobsters to ice water to cool. Separate shells from meat, reserving meat and 4 lobster heads. Place shells and remaining heads in a large pot, cover with water, then bring to a boil. Reduce to a simmer and continue to cook until reduced to 4 quarts liquid. Strain broth from solids, let cool, then reserve in a large, nonreactive container.

For the Bisque Sauce:
Halve 4 reserved lobster heads and dry them on paper towels; set aside. Heat a large rondeau pan over medium-high flame. Add canola oil and, when oil begins to smoke, lobster heads. Sear heads until golden brown then add onions, garlic, and thyme. Reduce heat to medium and cook until onions are soft and translucent. Stir in tomato paste and spices, remaining careful not to burn the bottom of the pan. Add all except 1 tablespoon Cognac. Pour remaining Cognac into a metal spoon then, using the burner, carefully light it on fire. While looking away from the pot (if you care about your eyebrows), add flaming Cognac. As the flames begin to dissipate, add cream, carrot juice, and 4 quarts Lobster Stock. If you have any on hand, add lobster guts and roe. Bring pot to a boil then reduce to a simmer. Continue simmering until bisque reduces by ⅓ then strain liquids from solids into another pot. Be sure to press all juices out of lobster bones and vegetables. Return bisque to heat and let reduce again by ⅓. Transfer to a nonreactive container and let cool.

For the Bisque Mayo:
Place all ingredients and 1.25 kilograms Bisque Sauce in a large bowl. Whisk until fully incorporated.

To Assemble and Serve:
Butter the inside of the potato roll then place on a flat-top to toast. Meanwhile, combine 3 ounces reserved lobster meat, some Bisque Mayo, and a handful of chiles and chives. Stir in salt and lemon juice. Fill potato roll with lobster mixture and top with more chile and chives. Serve with French fries.

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