Chef Bryce Whittlesley

Wheatleigh
Lenox, MA

Whole Roasted Maine Lobster with Toasted Coriander and Caramelized Belgian Endive; "Orange Lactée" Emulsion

Ingredients

Lobster Emulsion, yield: 2 1/2 quarts

5 lobsters, cut into quarters
0.5 cup onion, diced
0.25 cup celery, diced
0.25 cup carrot, diced
0.25 cup leeks, diced
0.25 cup fennel, diced
10 each garlic cloves, crushed
10 sprigs thyme
2 each bay leaves
5 Navel orange, zest of 2
1 each star anise, toasted
1 tablespoon coriander, toasted and crushed
1 bottle viognier
0.75 milk, skim
0.25 ounce milk chocolate, Orange
2.5 quarts lobster stock*

*Lobster Stock, yield: approximately 2 gallons; prep time: 2 1/2 hrs

18 each lobster heads and bodies, cleaned and cut into eighths
1.5 cups onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup leek, diced
1 cup shallot, sliced
10 each garlic cloves, crushed
3 each bay leaves
10 sprigs thyme
0.25 cup coriander seeds, toasted and crushed
1 bottle white wine
water to cover
olive oil

Caramelized Endive

3.57 pounds endive, or 12 endives, split in half lengthwise
1 quart orange, juiced, pulp free
2 cups vegetable stock
6 tablespoons sugar
0.5 pound butter
0.25 cup coriander seeds, toasted, crushed, wrapped in cheese cloth

Navel Orange Vinaigrette, yield: 1 1/2 cups

1 cup Navel orange, reduced to 1/2 cup of juice
1 cup grapeseed oil
1 tablespoon vinegar, banyuls
1 teaspoon sugar
salt and pepper

Beurre Monte

0.25 cup coriander, toasted
Salt and pepper to taste
1 cup water
1 pound butter

Instructions

Lobster Emulsion

1. Caramelize lobster bones evenly on all sides, keeping them as whole as possible.
2. Caramelize the aromatics, deglaze with viognier.
3. Add herbs and spices. Reduce white wine by half.
4. Add lobster stock and slowly simmer about 45 minutes.
5. Strain through cloth and cool rapidly.

Lobster Stock

1. Roast Lobster bodies until caramelized, stirring occasionally.
2. Do the same with the aromatics.
3. Add herbs and spices.
4. Add the wine and reduce by half.
5. Add enough water to cover and bring to a simmer. Cook at a slow simmer about 45 minutes.
6. Strain through cloth, cool rapidly.

Caramelized Endive

1. Saute endive in butter over medimum heat, cut side down, until edges start to brown.
2. Add sugar and caramelize to a dark amber; flip endive pieces over.
3. Add orange juice and reduce to syrup.
4. Add vegetable stock and sachet, then season with salt and pepper.
5. Cover with parchment paper and place in a 350ºF oven until endive is glazed.

Navel Orange Vinaigrette

1. Whisk oil into juice reduction and vinegar.
2. Add sugar and season with salt and pepper

Lobster

1. Inject lobster with "Beurre Monte", once in the tail, and once in the head.
2. Roast in 350 degree convection oven for 9 minutes
3. Poach claw in a court bouillon.