Drink your lobster? Why not ! No ingredient is prohibited in mixology these days. And if there is a bartender in Quebec to create cocktails from unexpected foods, it’s Émile Archambault. In his new bar located under the HENI, the Badin, he does not hesitate to play with “baseball” mustard, clarified tomatoes and flowers.
Julien Robillard uses the same lobster stock recipe as HENI chef Julien Robillard for his Ghaliyeh-style lobster recipe offered in our pages this Saturday, in order to create his cocktail recipe. The difference is that Émile likes to add five cloves of black garlic to his broth, during cooking, for the sweet touch they bring. Subsequently, it clarifies its part with agar-agar, a gelling agent whose action allows it to collect all the solid residues which cloud the liquid.
You have to plan in advance to prepare this cocktail, because the gelled base must spend the equivalent of one night in the freezer before being filtered. Clarified cocktails have been quite common in bars for several years. We are less likely to tackle it at home, but, as you will see, it is not that rocket science.
Cocktail recipe
Preparation: 1 hour
Freezing: 8 to 10 hours
Yield: 1 cocktail
Ingredients
- 2 cups of homemade or store-bought lobster stock
- 1 g of powdered agar-agar
- 3/4 oz vodka
- 3/4 oz brandy
- Large ice cube
- Cooked lobster claw as a garnish (optional)
Preparation
- In a small saucepan, heat 2 cups of lobster stock and add 1 g of powdered agar-agar. Mix well. Pour into a plastic container and freeze for 8 to 10 hours.
- Take the frozen stock and place it in a colander lined with a clean cloth or coffee filter, with a large bowl underneath. Let everything defrost and filter. The liquid you will recover is the clarified stock.
- To make the cocktail, place a large ice cube in a glass, pour in the vodka and cognac then add the clarified lobster stock to taste. Serve.