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Cinematography by

Le Basque

Lobster Caldereta with Licorice, Saffron, and Fennel Orzo


Main Lobster
4 - 1½ to 2 pounds of lobster (main live)
6 cups cold water
½ cup chopped onion
½ cup chopped celery
½ cup chopped leek
1/4 cup chopped carrot
3 stems thyme
3 stems parsley
3 stems rosemary
2 lemons cut in halves
1/4 cup white wine
3 cups frying oil

12 oz orzo
1/2 pint chopped dill
1/4 cup extra virgen olive oil + 1 tbs
1/4 cup pernod
1/2 pint fennel brunoise
1/2 pint leek brunoise
1/2 pint carrot brunoise
2 qts lobster saffron broth
Fumet/Lobster Broth
1 fennel bulb
2 tbs lobster base
2 qts water
1 carrot (rough chopped)
1/2 Spanish onion (rough chopped)
1 teaspoon saffron
4 oz lobster scraps and shells
1 tsp lobster base
Licorice Caramel
3 oz licorice hard candy
1 cup water

Main Lobster
In a deep sauce pot add all ingredients except lobsters. Let simmer for about 10-15 minutes. Once aromatic put to a boil. After liquid is boiling add lobsters. For each pound, cook in liquid for 8 minutes. Remove and chill. Clean claws, tails and set aside meat from carcasses. In a medium pot add frying oil. Fry head carcass with antennas. Remove once a bright coral color appears.

Reserve for decoration and garnish on plate.
In a medium deep sauté pan. Put 2 tablespoon of extra virgin olive oil and start sautéing fennel, leek, & carrots. Deglaze vegetable with pernod , let liquid reduce, add orzo to vegetables. In a separate sauce pot, heat broth. Start adding hot liquid (broth) to orzo with a 4 oz laddle. Add 1 laddle at a time, each time letting liquid reduce or evaporate.

Continue this process until orzo is al dente. Finish with chopped dill and 1 tbs olive oil.
Fumet Lobster Broth
Add all ingredients and let simmer for 20-25 minutes until fragrant.

Strain and reserve liquid until ready to use.

Reduce licorice hard candy 3oz to 1 cup water. Let candy melt until it is a liquid caramel consistency. Adding water or candy as necessary.

On 4 individual 10” white plate scoop in the center of the plate the orzo. Place lobster tail and carcasses as if forming the shape of a lobster. Place fried head as garnish. Drizzle around the components the licorice caramel as desired.