Preparation:45 minutes
Cooking:35 minutes
Ingredients for 4 people:
- 2 lobsters of 700 g
- 300 g fine carrots
- 300 g small turnips
- 250 g small onions
- 2 shallots
- 2 cloves of garlic
- 25 cl of Pouilly-fumé
- 30g butter
- 2 tablespoons of olive oil
- 5 cl of white Armagnac ( crazy )
- 20 cl of heavy cream
- Espelette Pepper
- Flat parsley, chives
- Salt, ground pepper.
Development:
- Peel the carrots and turnips, cut them nicely, rounding the corners with a paring knife. Peel the small onions and cut them in half. Peel the shallots and the garlic cloves and chop them very finely.
- Boil a large pot of salted water. Immerse the two live lobsters in it for a minute, drain them, run them under cold water and pat them dry. Split them in half, remove the gravel pocket, collect the juice released during cutting and mix them in a bowl with heavy cream. Book. Detach the heads and claws. Hit the claws to crack the shell.
- Heat a butter/oil mixture in a cast iron casserole dish. Brown the lobster pieces in it over a fairly high heat. Deglaze with Armagnac and flambé. Remove to a plate.
- Melt the shallots and garlic in the casserole dish. After 5 minutes, add the baby vegetables, the Pouilly-fumé and a pinch of Espelette pepper. salt, pepper, cover and cook for ten minutes. Add the reserved pieces of lobster to these vegetables, cover and continue cooking for about ten minutes.
- Then remove the lobster heads. Pour the fresh cream and juice preparation into the casserole dish. Mix thoroughly, then heat gently for 5 minutes without boiling.
- Place the lobster tails surrounded by the small vegetables on a serving platter.
- Garnish with fresh herbs.
You can also add the empty heads as decoration.
