- Ingredients
- CHEF Lobster Fumet x 80g
- Lobster (large) x 5
- Broad beans x 500g
- Baby carrots x 30
- Baby fennel x 10
- Shallots x 2
- Garlic cloves x 1
- Cream x 15cl
- Butter x 90g
- Olive oil x 5cl
- Thyme x EA
- Black peppercorns x EA
Roasted Lobster, Verbena Emulsion and Young Vegetables
Roasted Lobster, Verbena Emulsion and Young Vegetables
The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Roasted Lobster, Verbena Emulsion and Young Vegetables recipe. - Serves: 10
Ingredients
Method
Method
Detach the tails and pincers, and set aside the coral creamy parts. Save the heads for other uses.
Cook the lobsters in salted boiling water flavoured with black peppercorn and thyme (3 minutes for the tails and 5 minutes for the pincers). Remove the shell from the tail and pincers and set aside.
Wilt the vegetables and remove the broad bean skins.
Finish cooking the lobsters in a sauté pan with some of the olive oil, 30g of butter, the garlic and a sprig of thyme.
Set aside the tails and pincers on a grid, add the sliced shallots in the sauté pan and cook until lightly golden.
Spoon out the fat from the pan (set aside the cooking fat) and deglaze with the CHEF Lobster
Fumet prepared following the on pack instructions. Reduce by a third , add the verbena and the cream and cook on a low heat.
Mix the coral and creamy parts with 60g of butter to obtain a coral butter.
Mix half of the sauce with half of the coral butter, then add to the rest of the sauce and cook for 5 minutes without bringing to a boil.
Cut the tails in half lengthways. Glace the vegetables with the cooking fat from the lobsters.
Finely strain the sauce, adjust seasoning and whisk with the remaining coral butter if necessary.
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