Lobster Cappuccino Image Used Under Creative Commons License From twitter.com
My Citizens, one of the finest meals it has ever been the privilege of the eternal TFD to sample was at the legendary NYC restaurant, Le Bernardin!
Le Bernardin is a French seafood restaurant in Midtown Manhattan in New York City. Gilbert Le Coze and his sister Maguy Le Coze started the restaurant in Paris in 1972, where it was called Les Moines de St. Bernardin. They restarted the restaurant in New York in 1986, not long after receiving a third Michelin star.
Gilbert le Coze died of a heart attack in 1994, and Éric Ripert succeeded him as chef de cuisine. Chef Ripert later opened another restaurant, Philadelphia’s 10 Arts and Westend Bistro, in Washington, D.C..
In 2009, Le Bernardin ranked 15th in “The World’s 50 Best Restaurants”, a shortlist published by Restaurant magazine. The list is compiled by polling chefs, restaurateurs, food critics, and gourmands.
Le Bernardin is one of seven restaurants in New York with three Michelin stars. It has maintained a four-star rating from The New York Times since 1986.
Zagat rates Le Bernardin among the best restaurants in New York. In Zagat’s annual survey of restaurant patrons, Le Bernardin received the most votes of any restaurant in the city during the years 2009 to 2012. The ratings are published in a guide for the following year. In 2012, 44,306 restaurant patrons participated in the survey, and the ratings were summarized in the 2013 New York City Restaurants guide.
In 2017, Le Bernardin ranked second on La Liste, the French Foreign Ministry’s list of the top 1000 restaurants in the world.
Citizens, this recipe is one of the classic signature recipes of Chef Ripert, and one of the most delicious things that will ever grace your palate. It is not overly difficult to make and I hope you will try it at your earliest convenience! 😀
Battle on – The Generalissimo
Ingredients
- Celeriac soup:
- 2 cups (300 g) celeriac, cut into 1-inch (2.5-cm) dice
- 2 tablespoons unsalted butter
- Fine sea salt
- Freshly ground pepper
- Lobster foam
- 12 ounces (340 g) lobster bodies
- 1 tablespoon tomato paste
- 1 cup (240 ml) heavy brandy
- 8 ounces cream
- 1 tablespoon lobster roe
- ***
- Finishing:
- 4 ounces (115 g) lobster, diced
- 1 teaspoon unsalted butter
- ½ ounce (15 g) truffles, grated
Instructions
- Step 1: Celeriac soup
- Place the celeriac in a pot with 1 ½ cups (360 ml) water and the butter. Season with sea salt and freshly ground pepper. Simmer until tender.
- Place the celeriac in a blender and purée until smooth, using the cooking liquid as needed to thin. Reserve.
- Step 2: Lobster foam
- Heat a rondeau over medium-high heat and sear the lobster bodies for 2 minutes, or until they turn bright red. Add the tomato paste and cook for 2 minutes. Add the brandy and reduce slightly. Add the cream and simmer for 15 minutes.
- Remove from the heat and strain through a fine-mesh sieve. Using a handheld immersion blender, temper in the lobster roe. Reserve.
- When adding the lobster roe, the sauce should be kept hot but not boiling. This should be whisked continually on low heat until the sauce is bright red. If the lobster foam is not cooked enough, the sauce will have a greenish-gray tinge to it.
- Step 3: Finishing
- To serve, warm the diced lobster in the butter and 1 tablespoon water. Season with sea salt and freshly ground pepper.
- Bring the soup to a boil, thinning with water if necessary. Bring the lobster cream to a boil; remove from the heat and, using a handheld immersion blender, mix until very frothy.
- Divide the lobster meat between four bowls and pour the soup over the lobster.
- Spoon the lobster foam over the soup and sprinkle the truffle over the foam. Serve immediately.
- This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse).
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