Lobster with Vintage Port, Stuffed Vegetables and Chanterelles

CHEF

CHEF

Standard Supplier 13th August 2014

Lobster with Vintage Port, Stuffed Vegetables and Chanterelles

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 Lobster with Vintage Port, Stuffed Vegetables and Chanterelles recipe. - Serves: 10

Ingredients

  • Ingredients
  • CHEF Lobster Fumet x 80g
  • Lobster (small) x 10
  • Celery x 1/2
  • Large potatoes x 10
  • Chanterelles x 300g
  • Shallots x 2
  • Garlic cloves x 3
  • Old Porto x 10cl
  • Butter x 350g
  • Olive oil x 5cl
  • Thyme x EA
  • Black peppercorns x EA

Method

Method
Detach the tails and pincers, and set aside the coral creamy parts. Save the heads for other uses.
Attach the lobster tails on a needle in order to keep them straight.
Cook the lobsters in salted boiling water avoured with black peppercorn and thyme (3 minutes for the tails and 5 minutes for the pincers). Remove the shell from the tail and pincers.
Cut 10 cylindres in the celery and 20 cylinders in the potatoes and hollow them out with a spoon and cook them like fondant potatoes in 150g of butter with the clove of garlic en chemise 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, deglaze with the Porto and reduce to a glace .
Add the CHEF Lobster Fumet prepared following the on pack instructions. Reduce by a third.
Mix the coral and creamy parts with 120g 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 pincers in brunoise and set aside.
Sauté the chanterelles in 50g of butter, a chopped shallot and a clove of garlic.
Finely strain the sauce.
Thicken the lobster brunoise with a little bit of the sauce, mix the potatoes and celery with this mixture and garnish with a few chanterelles.
Whisk the sauce with the rest of the coral butter if necessary and adjust seasoning.