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✅ Lobster Bisque [Ingredients] • 2 fresh lobsters (shells and heads), 12 shrimp heads (shells) • 1 shallot, 2 garlic cloves, 3-5g minced garlic • 2 celery stalks, 2 rosemary sprigs, 1/2 onion (sautéed for sweetness) • 2 roasted bell peppers, 1/4 fennel (small amount) • 350g yellow tomato paste, 200ml white wine • 20g olive oil or 20g butter, 200ml heavy cream • 200ml water, 3-5g chicken stock, a pinch of salt and pepper [Cooking] 1. Soak the lobster in carbonated water to remove impurities. Place the lobster in a pressure cooker with 750ml water, lemon, and rosemary, and steam on level 2 for 5-7 minutes. 2. Separate the cooked lobster from its shell. Place the meat in ice water to firm it up, then marinate briefly with lemon zest and a drop of whiskey. 3. Add 20g of butter to a pressure cooker and sauté shallots, garlic, onion, celery, paprika, and fennel in this order. 4. Add the lobster shells, heads, and shrimp heads and sauté over high heat to remove any fishy odor and enhance the flavor. 5. Add whole yellow tomatoes and caramelize lightly. 6. Add white wine and water and set the pressure cooker to level 3. Once the pressure rises, reduce the heat to low and cook for 15 minutes. 7. Blend the ingredients, excluding the large shells, and strain through a sieve. We recommend freezing any remaining sauce (it can be used in risotto, pasta, spreads, etc.). ⸻ ✅ Bisque Cream Spread (for Tarts) [Ingredients] (For 3-4 tarts, based on 80ml bisque sauce) • 80ml lobster bisque • 20g cream cheese • 15ml heavy cream • 1 gelatin sheet (approximately 0.75g) • Salt, pepper, a pinch of lemon juice [Cooking] 1. Lightly heat the bisque (do not boil). 2. Soak the gelatin sheets in cold water for 5 minutes, drain, and dissolve in the warm bisque. 3. Turn off the heat, add the cream cheese and heavy cream, and mix well. 4. Season lightly with salt and lemon juice. 5. Refrigerate for at least 1 hour, then pipe into a piping bag. ⸻ ✅ Potato Tart (for Bisque) [Ingredients] (For 2 servings) • 100g steamed potatoes (peeled and mashed) • 30g semolina powder • 10g unsalted butter • 10g Parmesan cheese • Salt and pepper to taste [Cooking] 1. Pressure cook the raw potatoes in a pressure cooker on level 3, add 300ml water, and steam for 10 minutes. Once the pressure has released, remove the potatoes and peel them. 2. Mash them while still hot and strain through a sieve. 3. Mix the potatoes, semolina, butter, cheese, and seasoning together. Just enough to form a ball. 4. Roll the dough into the tart pan. 5. Add 200ml water and the tart pan to the pressure cooker, set to level 1, and steam for 5 minutes. Let cool. ⸻ ✅ Valentine's Lobster Carpaccio Marinade [Marinade Sauce Ingredients] • 2 tablespoons Ballantine's 17-Year-Old Whiskey • 2 tablespoons olive oil, 2 teaspoons lemon juice • 5g shallots and grapefruit pulp • 2 teaspoons thyme jam • A pinch of prickly ash powder • A pinch of smoked Maldon salt → Add all ingredients to a bowl and mix well to create a thick emulsion. [Cooking] • Shape the minced lobster meat into round balls. • Brush with the marinade sauce, cover with plastic wrap, and refrigerate for 5-10 minutes. ⸻ ✅ Plating Order 1. Pipe the bisque cream spread onto the potato tart. 2. Lightly brush the bisque sauce over the spread. 3. A small amount of caviar. 4. Top with the Valentine's Marinated Lobster Balls. 5. Stir-fried kadaif → A small amount of caviar. 6. Garnish with lemon zest, gold flakes, and pea shoots. #Today's House #오홈스토랑 #오홈다이닝 #오홈파인다이닝 #오늘의식탁