Luxurious Lobster Fricassee with Chestnuts, Sherry, and Tahitian Vanilla
- 3 live lobsters (800-900 g each)
- 1 Tahiti vanilla pod
- 1 small jar peeled and cooked chestnuts
- 1 port glass dry sherry
- 100 g semi-salted butter
- 1 small bouquet garni
- 1 carrot
- 1 onion
- Milled pepper
- Difficulty: 1
- Cooking time: 40 minutes
- Bring a large pot of water to a boil to prepare the court-bouillon.
- Peel the carrot and onion, slice them, and add to the pot with the bouquet garni.
- Immerse one lobster in the court-bouillon for 10 minutes, then remove and let cool. Repeat with the remaining lobsters.
- Shell the claws and tails from each lobster.
- Cut the tails into sections, pat dry with paper towels, and reserve the pieces.
- Slit the vanilla pod lengthwise and scrape out the seeds with a small knife, collecting them in a bowl.
- In a sauté pan, melt the butter and gently warm the chestnuts with the sherry.
- Five minutes before serving, add the lobster pieces and vanilla seeds, stirring to coat everything evenly.
- Season with milled pepper and serve hot.
Happy Holidays everyone!
