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1
Place the lobsters into a large stainless-steel pot and add about 4 cups of water.
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2
Cover, and bring to a strong boil, which may take nearly 10 minutes.
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3
Reduce the heat to medium, and continue boiling gently, still covered, for about 5 minutes.
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4
Set aside, covered, for 30 to 45 minutes, until the lobsters in the pot are cool enough to handle.
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5
Retain the broth for use in the sauce.
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6
Break off the tails and claws from each of the lobsters, and crack the shells, taking care to retain any liquid released and add it to the broth.
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7
Remove all the meat, split the tail in half lengthwise, and remove and discard the intestinal tract.
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8
Cut each half tail into 3 or 4 pieces, and halve the claw meat.
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9
Arrange all the meat in a gratin dish lined with plastic wrap.
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10
Set aside.
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11
The recipe can be prepared ahead to this point and refrigerated.
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12
Reserve the shells for the sauce.
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13
For the Americaine sauce:
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14
Heat the olive oil in a very large saucepan.
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15
Cut the lobster bodies open, and remove and reserve any liquid tomalley or row in a bowl.
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16
Cut each body into 4 or 5 pieces and add to the pan along with the shells from the tails and claws.
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17
Saute over high heat for 10 to 12 minutes, until the shells begin to brown and become crusty, and most of the moisture has evaporated.
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18
Add 2 tablespoons cognac to the pan and carefully light it to flambe the shells.
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19
Add the onion, carrot, and celery and cook with the shells for 4 to 5 minutes.
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20
Add the tomato, thyme, tarragon, bay leaves, tomato paste, wine, and reserved lobster broth.
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21
Bring to a boil and boil gently for 40 to 45 minutes.
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22
Season with salt and pepper, to taste.
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23
Strain the mixture through a colander set over a bowl, and shake the colander to get out as much juice as possible.
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24
Strain the juice again through a very fine strainer.
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25
Pour the liquid into a saucepan and reduce it to about 3 cups.
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26
Mix the potato starch (or arrowroot or cornstarch) with the water and stir it into the boiling reduced liquid.
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27
Return it to a boil and stir in 1/2 cup heavy cream, remaining 2 teaspoons cognac, and salt and pepper to taste.
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28
The sauce is now ready.
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29
Break cold butter into pieces and distribute them on top of the sauce.
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30
When the butter has melted, spread it lightly over the surface of the sauce with the tines of a fork.
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31
This will prevent the sauce from forming a skin or discoloring.
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32
The butter will be stirred into the sauce at serving time.
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33
Prepare the lobster:
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34
When you are ready to complete the recipe, melt 4 tablespoons butter.
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35
Unwrap the plastic wrap from the reserved lobster and pour the butter gently over the meat.
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36
Season with salt and pepper and sprinkle on the tarragon.
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37
Bring the plastic wrap back over the lobster meat so the meat is held tightly together and can soak up the butter.
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38
For the souffle:
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39
Make the bechamel sauce by melting 3 tablespoons butter in a saucepan and cooking until it is light brown in color to give some intensity to the sauce.
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40
Add the flour and mix well.
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41
Stir in the milk and season with salt and pepper.
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42
Mix well with a whisk, bring to a boil, and boil for about 30 seconds.
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43
Continue whisking while adding 4 egg yolks to the hot bechamel and stir well to incorporate.
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44
(Reserve the remaining 2 egg yolks for another recipe.)
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45
Preheat the oven to 375 degrees F. Lightly butter a 6 or 7-cup gratin dish and sprinkle with 2 to 3 tablespoon of the grated Parmesan, tilting the dish so the cheese sticks to the butter and coats the bottom and sides.
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46
Tap out and reserve any excess cheese for use on top of the souffle.
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47
Beat the 6 egg whites until firm but not dry.
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48
Add about 1/3 of the egg whites to the bechamel and mix with a whisk to incorporate.
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49
Add the remaining whites and the Gruyere and fold in with a rubber spatula.
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50
It is important to work quickly so the beaten egg white gets incorporated into the mixture without getting grainy.
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51
Pour into the prepared dish and sprinkle on the remaining Parmesan.
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52
Place in the center of the oven and bake for about 35 minutes, or until golden, crusty, and brown.
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53
While the souffle bakes, place the lobster meat into a 170 degree F oven for 20 to 25 minutes, or just until warmed through, leaving it in the plastic wrap.
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54
The lobster should be warm but not hot.
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55
If heated too fast or at too high a temperature, it toughens.
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56
Just before serving, heat 6 soup plates in the oven.
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57
Divide the lobster meat among the warm soup plates, bring the sauce to a boil, and spoon it over the lobster meat in each plate.
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58
Spread the meat to create a little space in the center of each plate.
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59
Spoon about 1 cup of the souffle, along with some of the crust, into the middle of each plate.
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60
Garnish with truffle slices, if using.
