Acts 10: 9d, 10-15 Peter went up upon the housetop to pray … and he became very hungry and would have eaten: but while they made ready, he fell into a trance, and saw heaven opened, and a certain vessel descending unto him, as it had been a great sheet knit at the four corners, and let down to the earth: wherein were all manner of fourfooted beasts of the earth, and wild beasts, and creeping things, and fowls of the air. And there came a voice to him, Rise, Peter; kill, and eat. But Peter said, Not so, Lord; for I have never eaten any thing that is common or unclean. And the voice spake unto him again the second time, What God hath cleansed, that call not thou common.
Normally I'd prepare the calves' feet a day or two in advance, boiling up quickly, draining off the surface scum then simmering overnight in clean water.
. .INGREDIENTS
4 female lobsters, 1 pound (500 g) each
20 black peppercorns
1 sprig dried fennel
1 lemon
4 teaspoons olive oil (2 cl)
3 1/3 tablespoons lobster stock (5 cl)
1 tablespoon leek, thinly sliced
1 tablespoon carrot, thinly sliced
1 tablespoon celery, thinly sliced
3 egg whites
3 ice cubes, crushed
1 lemon
1/2 star anise pod
. .Lemon-Roe Condiment
1 ounce lemon flesh (30 g)
4 teaspoons olive oil (2 cl)
1 basil leaf
coarsely ground pepper
. .Lobster Aspic
1 1/4 quarts calf’s foot jelly (1.25 l)
1 ounce onions (30 g)
1 ounce fennel (30 g)
3/4 ounce celery (20 g)
1 ounce carrots (30 g)
1 3/4 ounces shallots (50 g)
1 bouquet garni (thyme, tarragon, parsley stems, leek)
1 pound lobster shells (500 g)
1 3/4 ounces tomato paste (50 g)
5 1/2 tablespoons olive oil (8 cl)
coarsely ground black pepper
. .Cream of Chanterelle Mushroom Soup
10 1/2 ounces chanterelles (300 g)
1 1/2 pints chicken consommé (80 cl)
3 1/3 tablespoons cream (5 cl)
1 white onion
. .Mushrooms and Almonds
3 1/2 ounces small chanterelles (100 g)
3 1/2 ounces fresh almonds, peeled (100 g)
fleur de sel
1 lemon
extra-virgin olive oil
2 teaspoons truffle juice (1 cl)
. .METHOD
. . . . .1
• Cook the lobsters in water seasoned with salt, dried fennel, and black pepper. Allow 6 minutes’ cooking time for the tails and 5 for the claws, then shell the latter, making sure to remove all cartilage.
• Cut the lobster tails in medallions, and devein.
• Toss the tails and claws in the reduced lobster stock, seasoned with a dash of lemon juice and some olive oil.
• Reserve the roe and creamy parts of the lobster for the condiment.
. . . . .2
• Combine remaining ingredients for condiment, aspic, soup and garnish in the usual way and serve as shown.