Lobster Dome

Directions

1. 1
   Preheat oven to 425 degrees F.
2. 2
   Season with potatoes, green beans, and tomatoes with salt and pepper.
3. 3
   Invert the bowl over the pastry and cut around for the top of the doom.
4. 4
   In a bowl, layer the potatoes, green beans, tomatoes, and lobster meat.
5. 5
   Pour the American Sauce over top.
6. 6
   Lay the marmalade over the sauce.
7. 7
   Sprinkle the chives and fresh herbs over the marmalade.
8. 8
   Drizzle with the truffle oil.
9. 9
   Lay the puff pastry over the bowl.
10. 10
    Brush the pastry with the egg wash. Bake in the oven for 10 to 15 minutes, or until golden and heated through.
11. 11
    Garnish with chives, truffle oil, and Essence.
12. 12
    In a saute pan, heat the olive oil and butter.
13. 13
    When the pan is smoking hot, add the lobster shells.
14. 14
    Saute the shells for 2 to 3 minutes, or until bright red.
15. 15
    Add the shallots and garlic and saute for 1 minute.
16. 16
    Stir in the tomato puree.
17. 17
    Flambe the brandy.
18. 18
    Pour in the shrimp stock and white wine.
19. 19
    Season with parsley, salt, and pepper.
20. 20
    Bring the liquid up to a boil.
21. 21
    Simmer for 15 minutes.
22. 22
    Remove from heat and strain through a fine chinois into a sauce pot.
23. 23
    Whisk in the cream and bring up to a boil.
24. 24
    Reduce to a simmer.
25. 25
    Simmer for 2 to 3 minutes.
26. 26
    Mount in the 3 tablespoons butter.
27. 27
    Season with the salt and cayenne.
28. 28
    Yield: 1 cup
29. 29
    Combine all ingredients thoroughly and store in an airtight jar or container.
30. 30
    Yield: about 2/3 cup
31. 31
    Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
32. 32
    Published by William and Morrow, 1993.