lobster in the style of Cherbourg

lobster in the style of Cherbourg

First make the ring. Blanch 250 g of leaf spinach briefly in boiling water. Rinse immediately in a sieve under running cold water to fix the color. Bring two glasses of vegetable stock to the boil. Add the squeezed spinach. Add 2 grams of agaragar and leave to boil for another minute. Pour this preparation with a spoon into large flat plates. Make sure the rings are nicely rounded and do not spill on the edges. Leave the plates to stand for a while until they start to stiffen up. Now you can easily move them to a cool place or the fridge to store them for later use. The lobsters. Halve freshly cooked lobsters lengthwise. Catch the moisture. Break off the claws and also the tail without removing the shell. Remove the intestinal tract in the tail meat. Remove the sachet in the head. Spoon the rest of the contents with the collected fluid. Take a meat hammer and break the shell of the claws. With a nutcracker or a lobster cracker it goes too, but the risk of damaging the meat in the claws is higher. Take the meat out carefully and pour the released liquid with the rest of the gray liquid. If there is calf in the lobster, you may add it. The sauce. Press the lobster liquid through a fine sieve. You will have about 25 cl of 'clean' liquid left over. Add twice as much cream and bring this combination to the boil in a saucepan. Season with pepper from the mill and sea salt. Pour in equal amounts of calvados and sweet vermouth to taste and let the alcohol evaporate. Reduce further to 2/3. Pluck the tarragon leaves off the stem and chop them finely. You need a handful of chopped tarragon. Make a liaison of two egg yolks with a dash of cream. Take the pan off the heat, stir in the liaison and then the tarragon.
ingredients - info
tarragon eggs butter unsprayed lemon Breton seaweed or edible flowers purslane parsley
Heat back but do not let it boil again. Keep stirring for a while so the sauce evaporates further and the binding occurs. The result is a perfectly bound cream sauce. The lobster. Let a large pat of butter fizz in a pan. Place the tailpieces in it with the shell under. Let it heat up for 2 minutes. Season the meat with salt and pepper. Turn the tailpieces over and add the lobster claws. Let it bake for a minute and then pour in a shot glass of cognac. You can flambé now, but I rarely do that. It does not add an essential element to the taste. It does give a spectacular effect at the table, but after all you are still in the kitchen and perhaps alone. Other preparations. Remove the zest from a few unsprayed lemons. Soak dried Breton seaweed in a splash of water. Replace with chopped edible flower petals if you don't have the former. You don't need this element for the taste, just for the visual effect. Wash the fresh winter purslane and remove the stems. Also remove the stems from the parsley. On the dinner plate. Remove the shell from the tailpieces and place them on the green mirror on the chilled plates. In addition, put a nice lobster claw. Cover the tail meat with sauce, but not the lobster claws. Make a mound of the purslane mixed with parsley next to the lobster. Make a border with squeezed seaweed or chopped flower petals. Finish with the lemon zest. In principle, you do not serve a potato preparation with this dish. A bowl of boiled rice would be fine, but a basket of French bread will do.
Admit it, 'lobster in the style of Cherbourg' sounds incredibly boring compared to the frivolous 'demoiselles de Cherbourg à la crème'? In this case, ‘les demoiselles’, the misses, are small lobsters. You can find them on the menu of many restaurants in Normandy. What makes this preparation special is undoubtedly the cream sauce. Chances are that your guests will clean out their dinner plate with a piece of bread.
Nederlands - français
leaf spinach vegetable stock agaragar lobsters full cream salt and pepper calvados sweet vermouth
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Belgian Cuisine and more creative cooking

lobster

in the style of

Cherbourg

tarragon eggs butter unsprayed lemon Breton seaweed or edible flowers purslane parsley
First make the ring. Blanch 250 g of leaf spinach briefly in boiling water. Rinse immediately in a sieve under running cold water to fix the color. Bring two glasses of vegetable stock to the boil. Add the squeezed spinach. Add 2 grams of agaragar and leave to boil for another minute. Pour this preparation with a spoon into large flat plates. Make sure the rings are nicely rounded and do not spill on the edges. Leave the plates to stand for a while until they start to stiffen up. Now you can easily move them to a cool place or the fridge to store them for later use. The lobsters. Halve freshly cooked lobsters lengthwise. Catch the moisture. Break off the claws and also the tail without removing the shell. Remove the intestinal tract in the tail meat. Remove the sachet in the head. Spoon the rest of the contents with the collected fluid. Take a meat hammer and break the shell of the claws. With a nutcracker or a lobster cracker it goes too, but the risk of damaging the meat in the claws is higher. Take the meat out carefully and pour the released liquid with the rest of the gray liquid. If there is calf in the lobster, you may add it. The sauce. Press the lobster liquid through a fine sieve. You will have about 25 cl of 'clean' liquid left over. Add twice as much cream and bring this combination to the boil in a saucepan. Season with pepper from the mill and sea salt. Pour in equal amounts of calvados and sweet vermouth to taste and let the alcohol evaporate. Reduce further to 2/3. Pluck the tarragon leaves off the stem and chop them finely. You need a handful of chopped tarragon. Make a liaison of two egg yolks with a dash of cream. Take the pan off the heat, stir in the liaison and then the tarragon.
Heat back but do not let it boil again. Keep stirring for a while so the sauce evaporates further and the binding occurs. The result is a perfectly bound cream sauce. The lobster. Let a large pat of butter fizz in a pan. Place the tailpieces in it with the shell under. Let it heat up for 2 minutes. Season the meat with salt and pepper. Turn the tailpieces over and add the lobster claws. Let it bake for a minute and then pour in a shot glass of cognac. You can flambé now, but I rarely do that. It does not add an essential element to the taste. It does give a spectacular effect at the table, but after all you are still in the kitchen and perhaps alone. Other preparations. Remove the zest from a few unsprayed lemons. Soak dried Breton seaweed in a splash of water. Replace with chopped edible flower petals if you don't have the former. You don't need this element for the taste, just for the visual effect. Wash the fresh winter purslane and remove the stems. Also remove the stems from the parsley. On the dinner plate. Remove the shell from the tailpieces and place them on the green mirror on the chilled plates. In addition, put a nice lobster claw. Cover the tail meat with sauce, but not the lobster claws. Make a mound of the purslane mixed with parsley next to the lobster. Make a border with squeezed seaweed or chopped flower petals. Finish with the lemon zest. In principle, you do not serve a potato preparation with this dish. A bowl of boiled rice would be fine, but a basket of French bread will do.
Admit it, 'lobster in the style of Cherbourg' sounds incredibly boring compared to the frivolous 'demoiselles de Cherbourg à la crème'? In this case, ‘les demoiselles’, the misses, are small lobsters. You can find them on the menu of many restaurants in Normandy. What makes this preparation special is undoubtedly the cream sauce. Chances are that your guests will clean out their dinner plate with a piece of bread.
leaf spinach vegetable stock agaragar lobsters full cream salt and pepper calvados sweet vermouth
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
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