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Lobster fricassee with chestnuts, sherry wine and Tahitian vanilla


Ingredients:6 people
  • live lobsters
    3 X 800 to 900 g
  • Tahiti Vanilla
    1 pod
  • Peeled and cooked chestnuts
    1 small jar
  • Dry sherry
    1 port glass
  • semi-salted butter
    100 g
  • bouquet garni
    1 small
  • carrot
    1
  • onion
    1
  • milled pepper


Preparation:
  • 1
  • Cooking time:40 minutes


Bring a large pot filled with water to a boil.

Peel the carrot and the onion, slice them and add them to the pot with the bouquet garni.

Immerse a lobster in the court-bouillon for 10 minutes, remove it and let it cool.

Repeat the operation with the other lobsters

Shell the claws and tail of each lobster.

Cut the tails into sections, pat them well with paper towel and reserve the pieces.

Cut the vanilla pod lengthwise, scrape the grains using a small knife, collect them in a container.

In a sauté pan, melt the butter and gently warm the chestnuts with the glass of sherry.

5 minutes before serving, add the lobster pieces and the vanilla beans, stirring so that all the elements are well impregnated.

Season with pepper and serve hot.

Lobster fricassee with chestnuts, sherry wine and Tahitian vanilla

Happy Holidays everyone