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Local Lobster in Cream Sauce with Celeriac

servings: 4
Local Lobster in Cream Sauce with Celeriac

prep time


total time





Local Lobster in Cream Sauce with Celeriac

servings: 4
  • 4 1 1/2-pound lobsters
  • 2 Tbsp. canola oil
  • 8 cloves garlic, 6 cloves crushed and 2 cloves sliced
  • 4 shallots, sliced
  • 3 sprigs thyme
  • 1 fresh bay leaf
  • 1/4 cup tomato paste
  • 2 quarts low sodium chicken stock
  • 6 saffron threads
  • 2 Tbsp. butter
  • 1 small onion, sliced
  • 1/2 cup sliced carrot
  • 2 cups peeled, sliced celery root
  • 1 cup Hood® Heavy Cream
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • Zest of 2 lemons

Celeriac and Celeries:

  • 1 cup celeriac (celery root), peeled and diced
  • 1 cup celery stalks, cut to ½ inch
  • 2 Tbsp. canola oil
  • 1/2 tsp. kosher salt

Optional Garnish:

  • 6 oz. pancetta, diced and rendered, fat reserved
  • 1 tsp. sherry vinegar
  • 1 cup celery stalks, shaved
  • 1 Tbsp. chives, sliced
  • 1/2 cup celery leaves
Lobster and Lobster Cream Sauce:
Bring a large pot of water to a boil. Gently place live lobsters in pot of boiling water. Cook for 4 minutes then chill for 10 minutes in an ice and water bath. Remove meat from tails, claws and large knuckles, reserving all shells.

In a large, wide saucepan, heat 2 Tbsp. canola oil over medium heat. When oil begins to shimmer, add all lobster shells (be careful as they will splatter!). Caramelize the shells, turning as needed until uniformly golden. Add crushed garlic, shallots, thyme sprigs and bay leaf. Toast in oil for 1 minute then add tomato paste. Stir constantly until the color has changed to an earthy brown, and then cover the shells in low sodium chicken stock. Add saffron threads. Bring the mixture to a boil, stirring constantly, then turn down to a simmer. Cook for 45 minutes, stirring occasionally.

Strain through a fine mesh sieve or strainer, reserving the liquid and discarding the solids. Return the lobster stock to the saucepan and reduce it down to 1 quart of liquid.

In a medium saucepan, melt 2 tablespoons of butter. Add sliced garlic and onions and cook until translucent. Add sliced carrots and cook 5 minutes. Add sliced celery root, 3 cups lobster stock and 1 cup Hood® Heavy Cream. Bring to a boil and then simmer gently until the root vegetables are tender, approximately 30 minutes. Move the mixture to the blender and very carefully blend until smooth in small batches. The mixture will expand in the blender so do not fill the canister more than half full at any time. Strain the blended mixture through a fine mesh sieve or strainer. Add salt, white pepper and lemon zest. If necessary, thin the consistency with the reserved lobster stock.

Celeriac and Celeries:
Toss diced celery root and celery stalks in a medium mixing bowl with canola oil and salt. Roast in the oven (convection) at 400° F for 12 minutes or until lightly caramelized.

To serve, add claws to warm lobster soup and very gently simmer. Two minutes later, add claws and split tails and cook on medium low just until warmed through (about 3 minutes.) Divide the lobster evenly between four bowls. Add 8 oz. of lobster soup and garnish with the roasted celeries and fresh celery leaves.

An additional salad can be made for this dish by combining all garnish ingredients in a small mixing bowl and sprinkling over each serving.

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