Source: Gibier à poil et à plume, Jean-Paul Grappe et l’Institut de tourisme et d’hôtellerie du Québec, Édition de l’Homme, 2008, p. 334
1¾ lb of seal cubes in the loin
14 oz of lobster bisque
4 half lobster tails of 4 oz (125 g) each, pre-cooked
1 shallot or small onion
¾ cup (180 ml) of dry white wine
16 small potatoes
¾ cup (180 ml) of clear veal stock
1¼ cup of (300 ml) of heavy cream (35%).
¼ cup (60 ml) of Cognac
12 chives strands
Finely chop the shallot or onion and place in a saucepan.
Pour the white wine and reduce by 90%.
Add the veal stock and lobster bisque.
Simmer gently for 10 minutes.
Place in the sauce the seal cubes that have been previously disgorged at least 2-3 hours under running cold water and patted dry.
Bake at 158° F (70° C) until the cubes are soft.
Keep warm.
During the meat cooking, steam cook the small potatoes and, 5 minutes before serving, warm lobster tails in the same steamer.
Heat seal cubes (158° F/70° C) and add the hot cream 35% and the Cognac.
Adjust the seasoning.
