Le Homard Bleu
Fished from the Channel Islands, the blue lobster (marked by its unique blue hue when raw) is best cooked with salted butter to showcase its sweet flavour. The mushroom
and bacon give the dish an umami taste.
lobster
• 10 litres water
• 400g salt
• 4 lobsters
» In a pot, bring the water and salt to a boil.
Place the lobsters in the pot for 4 minutes.
Then chill them in an ice bath before
removing the shell, head and claws.
» In the same pot, reboil the claws for 3
minutes, then chill them in an ice bath.
red • 2 litres wine red sauce wine
• 1 litre veal stock
• 25g smoked bacon, diced
• 1 carrot, diced
• 1 pearl onion, diced
• 1 stick of celery, diced
• 1 shallot,diced
• 5 cloves of garlic, diced
• 1 tbsp tomato paste
olive oil
• 4 lobster heads and shells
• 8 cl Cognac
• 1 sprig of thyme
• 50g laurel
• 50g parsley
• 100g cold butter, diced
» In a pot, bring the red wine to a boil and
flame it. Then, add in the veal stock and stir
until the mixture has been reduced to half.
Set aside to cool.
» In a pan, sweat the bacon, carrot, pearl
onion, celery stick, shallot and garlic until
they become soft. Add in the tomato paste
and cook it for 5 minutes to remove any
acidity.
» In a smoking warm pot with olive oil,
colour the lobster head and shell until they
turn red.
» Strain the oil, pour it back to the pot and
deglaze it with Cognac.
» In the same pot, add the shells, heads and
tomato paste mixture and then cover with
the red wine mixture. Add thyme, laurel,
parsley and simmer for 40 minutes.
» Stir in the cold butter, dice by dice, until
everything is well-mixed.
Burgundian • 12 button mushrooms garnish
• 12 pearl onions
• 12 carrots, diamond-shaped
• 20g butter
• 12 slices of bacon
» In a pan, sauté the button mushrooms,
pearl onions, carrots and in butter for
5 minutes.
» Sear the bacon and cut small bâtonnet
(sticks) out of it. Set aside.
assembly
» Assemble according to picture on
page 71.