Tribute to Alain Chapel
These petite lobsters from French waters, often found near Sein, are naturally pink and nicknamed "chips" by fishermen. Ranging from 180 to 300 g, they are revered as the sea's finest crayfish.
Preparation and Cooking:
Poach the three small lobsters for 8 minutes in a Chardonnay broth infused with orange, anise, and ginger shavings.
Prepare a white butter sauce, as used in crayfish court-bouillon.
Reduce the poaching liquid slightly, emulsify with butter, then enrich with the beurre blanc. Fold in chervil sprigs, chives, and vegetables from the broth.
Serve the hot lobsters as prepared, with sauce in a separate boat.
Source: The Original Recipes of Alain Chapel. "Cooking is Much More Than Recipes". Claude Lebey Collection. Editions Robert Lafont – Paris.
Alain Chapel (30/12/1937 – 10/07/1990)
