Lobster Velouté à la Cleveland

Ingredients

• 1 whole lobster (homard)
• 750 ml velouté ordinaire (ordinary velouté, a sauce mère / mother sauce)
• 250 ml consommé blanc (white consommé / clear stock)
• liaison (egg yolk and cream emulsion)
• butter (beurre)
• 1 piece tomato (tomate)

Instructions

1. Prepare a medium lobster (650–700 grams) à l'américaine (American style). Reserve the meat from one section for the garnish.
2. Finely pound the remaining lobster meat and shell together. Mix this purée with the lobster cooking sauce and incorporate the mixture into three-quarters of a liter of velouté ordinaire (ordinary velouté, a mother sauce made from light stock and roux blanc).
3. Pass the soup first through a fine sieve (tamis), then through cheesecloth (étamine) for a silky texture. Thin the velouté with 250 milliliters of consommé blanc (white consommé / clear stock) and heat gently without allowing it to boil.
4. At the moment of serving, finish with liaison (egg yolk and cream emulsion) and butter, stirring to incorporate.
5. Garnish: Dice the reserved lobster meat and the peeled, partially-softened tomato, and add to each bowl at service.