Elegant Braised Lobster with Spring Vegetables, Pouilly-Fumé, and Folle Blanche Armagnac
Preparation: 45 minutes
Cooking: 35 minutes
Ingredients for 4 people:
- 2 lobsters (700 g each)
- 300 g fine carrots
- 300 g small turnips
- 250 g small onions
- 2 shallots
- 2 cloves garlic
- 25 cl Pouilly-Fumé
- 30 g butter
- 2 tablespoons olive oil
- 5 cl Folle Blanche Armagnac
- 20 cl heavy cream
- Piment d'Espelette
- Flat-leaf parsley, chives
- Salt, ground pepper
Method:
- Peel the carrots and turnips, shaping them neatly by rounding the edges with a paring knife. Peel the small onions and halve them. Finely chop the shallots and garlic cloves.
- Bring a large pot of salted water to a boil. Plunge the live lobsters in for 1 minute, then drain, rinse under cold water, and pat dry. Halve them lengthwise, remove the grit sac, and collect the juices. Mix these juices with the heavy cream and set aside. Separate the heads and claws, then crack the claws with a mallet.
- Heat the butter and oil in a cast-iron casserole over medium-high heat. Brown the lobster pieces. Deglaze with Armagnac and flambé. Transfer to a plate.
- In the same casserole, soften the shallots and garlic for 5 minutes. Add the baby vegetables, Pouilly-Fumé, and a pinch of Piment d'Espelette. Season with salt and pepper, cover, and cook for 10 minutes. Return the lobster pieces to the pot, cover, and simmer for another 10 minutes.
- Remove the lobster heads. Stir in the reserved cream and juice mixture. Heat gently for 5 minutes without boiling, stirring well.
- Arrange the lobster tails amid the tender vegetables on a serving platter. Garnish with fresh herbs. For added flair, include the empty heads as decoration.
