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1
Melt butter in a large pot.
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2
Dice shallot and lobster meat and add to butter.
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3
Save lobster shells.
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4
Add 4 ounces white wine and reduce to medium heat (reduce by 1/2).
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5
Add 2 ounces heavy cream and tarragon and reduce on medium heat by 1/2.
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6
Add salt and pepper to taste.
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7
Cool to room temperature.
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8
Save remainder of heavy cream for the lobster sauce.
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9
Saute lobster shells in a large pot with 6 tablespoons olive oil over high heat.
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10
After the shells turn orange, remove them from pot and save them.
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11
Add all vegetables including onion and garlic and saute in olive oil until they are light brown.
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12
Put the lobster shells back into the pot with the mixture.
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13
Deglaze with 2 tablespoons olive oil and lobster shells, and add brandy and chopped tomatoes.
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14
Add water or fish stock to cover mixture and lobster shells.
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15
Simmer for 20 minutes.
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16
Strain out lobster shells and vegetables, keeping just the liquid in the pot.
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17
Reduce liquid by half.
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18
Add the remaining 2 ounces heavy cream and simmer.
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19
Place mixture in blender with butter and juice of 2 lemons.
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20
Blend until butter is fully incorporated.
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21
Mixture should be thick and creamy.
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22
Add salt and pepper, to taste.
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23
Lay blini flat.
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24
Place 1 teaspoon of lobster stuffing on the half of blini closest to you.
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25
Roll blini tightly and gently away from you.
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26
Place 3 completed blini on plate with lobster rolled inside.
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27
Garnish with Sauteed mushrooms.
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28
Add chives and dill to taste.
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29
Serve with the Lobster sauce.
