Water Tower Bar & Grill
· 500g lobster shells
· 1 t.s tomato paste
· 300ml white wine
· 1 t.s olive oil
· 1/2 liters of water
· 1/2 liters clamato juice
MIROPOIX which is:
· 1/2 onion
· 1/2 carrots
· 1/2 stalk of celery
· 2 cloves garlic
· 1 leek
· 6 oz of clamato juice
· 1.5 oz of our signature lobster mix
· 1.5 oz of gin (I am using Tanqueray 10 as it has juniper fades in it leaving hints of citrus zest with earthy undertones)
· 2 drop of homemade chili bitter
3 leek leaves
5 Italian parsley sprigs
5 thyme sprigs
2 bay leaves
Method for Stock:
1In a large saucepan, brown the lobster shells, the onion, celery, carrot, leek and garlic in olive oil for about 5 minutes.
2Add the tomato paste and continue cooking, stirring until browned.
3Deglaze with the wine and reduce by half. Add the pepper, star anise and bouquet garnish. Cover with water and clamato juice and bring to a boil.
4Simmer over low heat, uncovered, for about 1 hour. Skim a few times during cooking.
5Once it's ready, let it cool down and then blend everything using a kitchen blender.
6Filter the broth through a strainer, or through a sieve, covered with cheesecloth.
Method for Caesar:
1 Put all the ingredients in a shaker filled with ice and use the throwing method, straining a cocktail mix from one tin into another. This motion adds oxygen to the mix which releases the aroma of the ingredients and also controls the dilution and chills the cocktail.
2 The cocktail is garnished with a crab claw and two pieces of prawns sauteed in Mediterranean spices, and smoked with maple wood.