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Recipe: Lobster trio and tapioca pearls

recipe Lobster trio and tapioca pearls
International Chefs Day, held on the 20th October, marks a special occasion to salute the gastronomy professionals who have made contributions to develop and raise the status of the art of cooking. The commemorative day was initiated by the World Association of Cooks Societies (WACS), which counts over eight million chefs from all over the world as members. This recipe illustrates the elegance, technique and innovation that Cordon Bleu Chefs demonstrate in their daily work.

Preparation: 2 hours
For 4 persons


Principal ingredients
  • 4 x 800 g lobsters (female)
  • Court-bouillon
  • 3 liters water
  • 1/2 carrot, cut into thin rounds
  • 1/2 onion cut into thin rounds
  • 1 bouquet garni
  • 200 ml vinegar
  • 15 g coarse sea salt
Lobster stock
  • lobster shells
  • 30 ml olive oil
  • 3 tomatoes, peeled, seeded and chopped
  • 1 tbsp tomato paste
  • 2 shallots, finely chopped
  • thyme, bay leaf
  • 1/2 carrot, cut into thin rounds
  • 1 garlic clove, crushed
  • peel of 1 orange
  • 1 sprig tarragon
  • 30 ml Cognac
  • 500 ml white chicken stock
  • 300 ml fish stock
  • 100 g fresh ginger, sliced into thin rounds
  • Clarification
  • 2 egg whites
  • 1 celery stalk, finely chopped
  • 1 leek, finely chopped
  • 3 g agar-agar
  • Américaine style sauce
  • 200 ml whipping cream
Tapioca pearls
  • 50 g tapioca pearls
  • 500 ml water
  • 1 tbsp soy sauce
  • chives, finely chopped
Meringue (optional)
  • 2 egg whites
  • 50 g sugar
  • lobster coral
  • micro-greens Basil Cress®


Court bouillon:

Place all the ingredients for the court bouillon in a large heavy stock pot and simmer for about 15 minutes. Bring to a boil, add the lobster and cook for 4 to 5 minutes. Remove the lobster from the court bouillon and aside to cool and then remove the shell.

Lobster stock:

Sauté the lobster shells in the olive oil, add the chopped tomatoes, tomato paste, shallots, thyme, bay leaf, carrots, garlic, orange peel and tarragon. Flambé with Cognac, add the white chicken stock and fish stock and cook over low heat for 30 minutes skimming regularly. Add the ginger rounds, infuse for 20 minutes then strain through a China cap sieve. Divide the lobster stock into two portions.


Clarify one half of the lobster stock by mixing the egg whites with the chopped celery and leek. Add a few ice cubes and combine. When the stock has cooled slightly, add the egg white mixture and whisk. Bring to a simmer – but not a boil. Cook over low heat until white foam starts to form on the top of the stock. Once this starts to form, it will take approximately 20 minutes for all of the impurities to rise to the top and form a crust. Place a coffee filter in a china cap sieve over a bowl. Using a ladle and trying not to break the crust, scoop out the consommé leaving the impurities behind, and strain through the coffee filter-lined sieve into the bowl. Mix the agar-agar powder with ¼ of the cooled lobster consommé, bring to a boil; remove from the heat and add to the remaining consommé. Pour into a dish to a 1 to 2 cm layer and refrigerate. Cut out pieces out of the gelled consommé using cutters of various sizes, set aside.

Américaine style sauce:

Add the cream to the remaining lobster stock, reduce slightly then strain. Set aside.

Tapioca pearls:

Cook the tapioca pearls in boiling water with the soy sauce for 30 minutes. Drain, add the finely chopped chives, leave cool.

Meringue (optional):

Whisk the egg whites, add sugar and whisk until firm peaks form. Place in a piping bag fitted with a round tip. Refrigerate.


Carefully make an incision along the top of the lobster to make a cavity, fill with the flavored tapioca pearls. Place lobster in the middle of a plate, arrange the consommé cut-outs around it. Pipe the meringue in a decorative curve, like the shape of a comma (optional); use a spatula to spread out. Sift the lobster coral over the top. Drizzle the Américaine style sauce all around.

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