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1
Preheat oven to 425 degrees F.
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2
Season with potatoes, green beans, and tomatoes with salt and pepper.
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3
Invert the bowl over the pastry and cut around for the top of the doom.
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4
In a bowl, layer the potatoes, green beans, tomatoes, and lobster meat.
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5
Pour the American Sauce over top.
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6
Lay the marmalade over the sauce.
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7
Sprinkle the chives and fresh herbs over the marmalade.
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8
Drizzle with the truffle oil.
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9
Lay the puff pastry over the bowl.
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10
Brush the pastry with the egg wash. Bake in the oven for 10 to 15 minutes, or until golden and heated through.
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11
Garnish with chives, truffle oil, and Essence.
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12
In a saute pan, heat the olive oil and butter.
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13
When the pan is smoking hot, add the lobster shells.
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14
Saute the shells for 2 to 3 minutes, or until bright red.
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15
Add the shallots and garlic and saute for 1 minute.
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16
Stir in the tomato puree.
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17
Flambe the brandy.
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18
Pour in the shrimp stock and white wine.
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19
Season with parsley, salt, and pepper.
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20
Bring the liquid up to a boil.
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21
Simmer for 15 minutes.
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22
Remove from heat and strain through a fine chinois into a sauce pot.
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23
Whisk in the cream and bring up to a boil.
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24
Reduce to a simmer.
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25
Simmer for 2 to 3 minutes.
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26
Mount in the 3 tablespoons butter.
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27
Season with the salt and cayenne.
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28
Combine all ingredients thoroughly and store in an airtight jar or container.
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29
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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30
Published by William and Morrow, 1993.
