- 4 lobsters (600 g each)
- 1 box (300 g) Guérande samphire (glasswort)
- 20 cl Madeira wine
- 12 g paprika
- 2 g grated nutmeg
- 2 ml Tabasco
- 30 cl olive oil
- 150 g butter
- Salt, pepper, and chervil
- Blanch the lobsters briefly in boiling water.
- Extract the coral (roe) from female lobsters.
- Mix the Madeira wine with the spices. Sauté the lobster tails, claws, and heads until browned.
- Skim off excess fat, add the spiced wine mixture, and bring to a boil.
- Add water, cover, and simmer over moderate heat for 6 minutes.
- Remove the lobsters, extract the flesh, and return the shells to the pot. Reduce the liquid by two-thirds.
- Incorporate the lobster butter into the reduction and adjust seasoning to taste.
- Purée the coral and blend with softened butter. Chill until ready to use.
- Rinse the samphire and sauté in foaming butter until tender.
- Arrange one lobster (tail and claws) in a ring mold in the center of the samphire on each plate.
- Spoon the sauce around the lobster and garnish with picked chervil leaves.
Recipe by Chef Hubert, master of fine French seafood cuisine.
