Ingredients for Lobster Gelees with Fresh Tarragon Oil

• 7.6L water

• 4 (1 1/4-lb) live lobsters

• 240ml de vinho branco seco

• 3 carrots, chopped

• 2 talos de aipo, picados

• 1 fennel bulb (sometimes labeled "anise") with fronds, stalks, and bulb chopped and fronds reserved for fresh tarragon oil

• 1 cebola média, finamente picada

• 3 large garlic cloves, minced

• 3 (6-inch) plus 8 (1-inch) sprigs fresh tarragon

• 1 colher de chá de sal

• 1/4 teaspoons fennel seeds, slightly crushed

• 1/4 colher de chá de flocos de pimenta vermelha seca

• 2 1/2 teaspoons unflavored gelatin (from two 5g envelopes)

• 1 1/2 teaspoons tarragon white-wine vinegar

• 80ml fresh tarragon oil

• Accompaniment: lobster claw toasts

• a 10- to 12-qt pot

• heavy-duty (sometimes labeled "fine") cheesecloth

• 8 (5- to 170g ) baba au rhum molds or ramekins

Bring 5.7L water to a boil in pot, then plunge 2 lobsters headfirst into water and cook, covered, 8 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool. Return water to a boil and cook remaining 2 lobsters in same manner.

When lobsters are cool enough to handle, remove meat from tail and claws and set aside. Cut tail shells and lobster bodies (not including claws) into 1-inch pieces with kitchen shears, then rinse well, discarding gills, eye sacs, tomalley, any roe, and claw shells. Transfer to a 6- to 8-quart heavy pot, then add wine, carrots, celery, fennel, onion, garlic, large tarragon sprigs, salt, fennel seeds, red-pepper flakes, and remaining 1.9L water and bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced to about 1450ml , about 1 1/2 hours.

While stock reduces, scrape any coagulated white albumin from lobster meat with a knife and cut meat into 1/2-inch pieces, then chill, covered.

Pour stock through a dampened cheesecloth-lined large sieve into a large bowl, pressing on and then discarding solids. Transfer 650ml stock to a bowl. (Cool remaining stock completely, uncovered, then freeze in an airtight container for another use.) Sprinkle gelatin evenly over 60ml stock in a 1-quart saucepan, then let stand 1 minute to soften. Heat over moderately low heat, stirring, just until gelatin is dissolved, then stir in vinegar and remaining 600ml stock.

Put molds in a baking pan. Add 2 teaspoons gelatin mixture to each mold and freeze until set, about 10 minutes. Put 1 small sprig of tarragon and a tip of claw meat in bottom of each mold, then divide lobster meat among molds. Fill with remaining gelatin mixture and chill, covered with plastic wrap, until set, at least 2 hours.

To unmold, dip 1 mold in a pan of hot water 3 to 5 seconds to loosen. Run a thin knife around edge of mold and invert gelée out onto a plate. Repeat with remaining molds. Drizzle plates with fresh tarragon oil .

Aviso Legal

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