Ingredients: (serves 4-6)
- 4 to 6 lobsters
- 2 large onions
- 1 pineapple (can be substituted w/ passion fruit)
- 4 tbsp pineapple juice
- 2 carrots
- ½ head celery
- 4 to 6 heirloom tomatoes
- fresh basil
- 1 clove garlic
- ½ pound butter
- 1 quart heavy cream
- olive oil
- fresh thyme
- 1 bay leaf
- ½ cup dry champagne
- salt + pepper
Method:
- roughly chop 1 onion, carrots, and celery. Place in large pot and fill with water, bring water to boil.
- prepare ice water bath. Add lobsters to water, par cook for about 5 minutes, place into water bath.
- roughly dice one onion, save
- cut pineapple into small chunks about one inch by one half inch, save
- roughly chop heirloom tomatoes, save
- remove meat from lobster claws and tail, save the shells
- sweat the diced onion in large sauce pot with 2 tbsp butter and one pinch of salt. Add lobster shells and lobster jus excluding the tails. Add 5 sprigs fresh thyme, 1 bay leaf, and the clove of garlic. Roast shells for about 5 to 6 minutes.
- deglaze with champagne, add cream, add salt and pepper to taste, reduce sauce on medium heat until it reaches a thick nappe consistency (the sauce will coat the back of a spoon). Turn sauce to low heat and preheat oven to 350 degrees.
- toss tomatoes with salt, pepper, and a chiffonade of basil.
- place lobster meat back into tail shells and cover each tail with generous amount of butter, two sprigs fresh thyme, and a pinch of salt and pepper. Place in oven and cook until tender, about 5 minutes.
- add pineapple chunks and pineapple juice to cream sauce
- remove lobsters from oven, plate with tomato salad and cream sauce.
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