Lobster Bisque

Serves: 6

Ingredients:
3 lobster shells
1 onion roughly chopped
1 fennel bulb roughly chopped
1 garlic bulb halved
1 tsp fennel seed
1 bay leaf
1 tsp black peppercorn
1 tsp star anise
1 hunan pepper
1 tsp coriander
1 cup brandy
1/2 cup sherry
3 tbsp lobster roe
2 tbsp tomato paste
2 cups cream
1 cup sliced Shallots
1 bunch Tarragon
Cayanne pepper (pinch)
Olive oil (enough to cover the bottom of the pan)

Directions:
1. Roast the lobster shells on a sheet pan, the bottom of the pan covered in olive oil, in a 350°F oven until the shells are lightly browned. Add shallots, garlic and fennel into the pot with the lobster, until they sweat. When the lobster is a nice red color (be careful not to burn it), begin to add the spices: anise, coriander, fennel seeds, black peppercorn and cayenne pepper (add the cayenne at the very end). [Side note: to release some of the black peppercorn flavor feel free to crush the peppercorns with the bottom of a new pan.]

2. Keep mixing; do not let anything stick to the bottom of the pan. Add the tomato paste. Add the cognac slowly and stir. Then add the cream and let it cook for 15-20 minutes. Strain the contents in the pot. Add cayenne and lobster roe pepper into the soup and blend in a blender. Strain once again through a chinois or a cheese cloth. (Optional: add tarragon in a bunch, let sit, and take out).

3. Cut and blanch the Broccoli romanesco. Poach the sweet bread garnish in water and a splash of vinegar makes it a little more stiff and workable. Peel off the membrane of the sweet bread. Roll the sweet bread in Wondra flower. Sauté your sweet breads in a pan in low heat. When they are firm to the touch (not hard) then the sweet breads are done.

4. Heat cream in a pan with a vanilla bean floating inside. Add black pepper and orange zest. Heat to 165°F. Use a milk blender for a few seconds to make the cream into froth/foam. Put cappuccino foam into plate on top of broccoli romanesco and sweet bread. Add the lobster soup on top.

For Mornay Sauce:
Also Watch https://grokker.com/cooking/video/smooth-mornay-sauce/51340b32fc53a3c7430045d1
Ingredients:
2 oz Butter
2.5 oz All-Purpose Flour
4 cups Warmed Milk
1/2 tsp Salt
1/4 tsp White Pepper
pinch freshly grated Nutmeg (optional)
1/2 pound grated Cheese, such as Emmenthal
Chopped Truffle to taste (optional)
Truffle Oil to taste (optional)

Directions:
1. Melt the butter and mix in the flour with a spatula, cook for at least 5 minutes with no coloration. Now grab a whisk and whisk in the warmed milk cooking for 7-10 minutes whisking constantly- There should be no lumps. Whisk in the grated cheese, season with salt, white pepper, and nutmeg. Whisk in the truffle oil and chopped truffle.