World Gourmet Summit 2002

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Medallions of Lobster Broth of Shitake Mushrooms & Fresh Mint
Presented by:Philippe Padovani

Serves 4
Ingredients:
4 x 1 ¼ lbs	live lobsters

	Lemongrass Stock
2 cups	white wine
1 cup	water
¼ cup	carrots, finely chopped
¼ cup	onions, finely chopped
¼ cup	shallots, finely chopped
¼ cup	celery leaves, finely chopped
1 stalk	lemongrass, finely chopped
2 cloves	garlic, peeled
2 cloves	spice
½	lemon (for juice)
1	bouquet garni (bay leaves, parsley)
1 tbsp	rock salt
dash	white pepper
pinch	cayenne pepper

2 cups	finished lemongrass stock
1 cup	butter
4 cups	shiitake mushrooms, finely diced
½	lemon (for juice)
2 sprigs	mint, finely julienne
	salt & pepper, to taste

Method

Bring the water and wine to a boil. Add the chopped vegetables, aromatic herbs and lemon juice. Continue to boil for another 30 minutes. After 15 minutes, add salt and pepper. At the end of the cooking process, strain the stock through a fine sieve. Set the clear stock aside and discard the ingredients.

Lobsters
Cook the lobsters in salted boiling water for 7-8 minutes. Remove the lobsters from boiling water and let them cool down. Remove heads, peel the tails and break claws to remove the meat. Slice each tail into 4 pieces and set aside.

Shiitake Mushrooms
Heat 2 cups of lemongrass stock in a pan at high temperature. Whip the butter into the stock, then add the shiitake and lemon juice and bring to a boil for 2 minutes. Season to taste.

Assembly:

Preheat 4 soup plates and pour the nage of shiitake mushrooms into each plate. Divide the medallions of lobster into equal portions and arrange on the nage. Sprinkle with fresh mint. Serve immediately,

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