Family Best Time >> Food

Braised lobster with vegetables, Pouilly-Fumé and Folle blanche

Preparation:45 minutes

Cooking:35 minutes

Ingredients for 4 people:

  • 2 lobsters of 700 g
  • 300 g fine carrots
  • 300 g small turnips
  • 250 g small onions
  • 2 shallots
  • 2 cloves of garlic
  • 25 cl of Pouilly-fumé
  • 30g butter
  • 2 tablespoons of olive oil
  • 5 cl of white Armagnac ( crazy )
  • 20 cl of heavy cream
  • Espelette Pepper
  • Flat parsley, chives
  • Salt, ground pepper.

Development:

  • Peel the carrots and turnips, cut them nicely, rounding the corners with a paring knife. Peel the small onions and cut them in half. Peel the shallots and the garlic cloves and chop them very finely.
  • Boil a large pot of salted water. Immerse the two live lobsters in it for a minute, drain them, run them under cold water and pat them dry. Split them in half, remove the gravel pocket, collect the juice released during cutting and mix them in a bowl with heavy cream. Book. Detach the heads and claws. Hit the claws to crack the shell.
  • Heat a butter/oil mixture in a cast iron casserole dish. Brown the lobster pieces in it over a fairly high heat. Deglaze with Armagnac and flambé. Remove to a plate.
  • Melt the shallots and garlic in the casserole dish. After 5 minutes, add the baby vegetables, the Pouilly-fumé and a pinch of Espelette pepper. salt, pepper, cover and cook for ten minutes. Add the reserved pieces of lobster to these vegetables, cover and continue cooking for about ten minutes.
  • Then remove the lobster heads. Pour the fresh cream and juice preparation into the casserole dish. Mix thoroughly, then heat gently for 5 minutes without boiling.
  • Place the lobster tails surrounded by the small vegetables on a serving platter.
  • Garnish with fresh herbs.

You can also add the empty heads as decoration.