Lobster poached in court bouillon

 

Take a culinary journey with this recipe by the Chef at the Café de Paris

Lobster poached in court bouillon, ginger vinaigrette and asparagus puréeLobster poached in court bouillon, ginger vinaigrette and asparagus purée

Café de Paris

 

 

Servings: 4

 

Ingredients

- 2 European blue lobsters (500 g each)

- 50 g carrots

- 40 g leeks 

- 25 g white onions

- 30 g celery stalks 

- 1 bouquet garni 

- 5 cl white vinegar

- Salt and pepper 

- 16 green asparagus 

- Coarse salt 

- 4 cl olive oil

- Different coloured carrots 

- ½ fennel bulb 

- Rocket salad

- 5 cl olive oil 

- Juice from half a lemon 

- 20 g ginger root

- Reduced beetroot juice  

 

Recipe:

- Peel, wash and thinly slice the vegetables for the court bouillon.

- Cook in 2.5 litres of water for 20 minutes and season.

- Cool the court bouillon.

- Place the lobsters in the court bouillon.

- Simmer for 12 minutes and turn off the heat. Leave the lobsters in.

 

- Peel and wash the asparagus.

- Cook in very salty water then place in ice water.

- Strain and mix in the blender. Emulsify with olive oil and adjust the seasoning.

 

- Peel and finely cut the vegetables to garnish.

- Prepare the vinaigrette.

 

- Shell the lobster tails and claws.

 

Plating:

- Plate the asparagus purée first.

- Then place the half-lobsters and the finely cut vegetable. Drizzle with ginger vinaigrette.

 

 

Book your table at the Café de Paris at : (377) 98 06 76 23 or (377) 98 06 76 24.