Family Best Time >> Food

Small Breton pink lobsters called "chips" swimming in Chardonnay


Ingredients:2 people
  • Small pink lobster
    3 X 220 g each
  • orange
    a little
  • anise
    a little
  • ginger
    a few shavings
  • white butter
    1
  • fresh butter
    100 g
  • slices of chervil, chives and a few mixed vegetables


Preparation:
  • Preparation time:25 minutes
  • Cooking time:14 minutes


Tribute to Alain Chapel

The very small lobsters caught in French waters, sometimes on certain bottoms of Sein, are in principle pink and the fishermen call them "chips". From 180 to 300 g, they are the big crayfish of the sea.

Small Breton pink lobsters called  chips  swimming in Chardonnay

Preparation and cooking:

Cook the 3 small lobsters for 8 minutes in a Chardonnay broth, flavored with orange, anise and a few shavings of ginger root.

Prepare a white butter sauce as for the crayfish court-bouillon.

Reduce the nage a little, whip it in butter, then thicken it with the beurre blanc and incorporate sprigs of chervil, chives and a few vegetables from the nage.

Serve the chips hot as they are cooked, the sauce on the side in a sauce boat.

Source:The original recipes of Alain Chapel. "Cooking is much more than recipes".

Claude Lebey Collection

Editions Robert Lafont – Paris

Small Breton pink lobsters called  chips  swimming in Chardonnay Alain Chapel

30/12/1937 – 10/07/1990