Family Best Time >> Food

Lobster in shades of exotic flavors and salicornia from Guérande


Ingredients:4 people
  • lobster
    4 X 600 g
  • Guérande glasswort (300g box
    1
  • madeira
    20 cl
  • paprika
    12g
  • grated nutmeg
    2 g
  • tabasco
    2 mml
  • olive oil
    30 cl
  • butter
    150g
  • salt, pepper, chervil


Preparation:


    Scald the lobsters.
    Recover the coral from the lobsters (females).
    Mix the Madeira and the spices, brown the lobster tails, claws and heads,
    Degrease, add the wine spicy, bring to a boil,
    Add the water, cover and cook over moderate heat for 6 minutes.
    Remove the lobsters, recover the flesh, put the shells back in the
    previous cooking, let reduce by 2/3.
    Add the lobster butter to the reduction, adjust the seasoning.
    Purée the coral and mix with the softened butter,
    Keep cold,
    Rinse the salicornia and pass them in very foamy butter,
    Drop a lobster in a ring on a plate (tail and legs) in the centre
    of the salicornia.

    Spread the sauce, garnish with the stripped chervil.

    Chef Hubert's recipe